Sweet 'N' Smoky Pork Tenderloin
with Apple Carrot Slaw, Mashed Potatoes & Cherry Sauce
If you’re craving something that’s good and hearty, this recipe has got you covered. Pork tenderloin is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there’s also a crisp apple and carrot slaw to keep things snappy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Yukon Gold Potatoes
Smoky Cinnamon Paprika Spice
Not included in your delivery
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, combine mayonnaise and 4 tsp vinegar (you’ll use the rest later). Add carrots and toss to coat. Set aside.
Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil over high heat. Once boiling, lower heat to medium. Cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Meanwhile, rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step; rub pork all over with remaining spice. Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes. Let rest 5 minutes after removing from oven.
While pork roasts, quarter, core, and thinly slice apple; add to bowl with carrots and toss to combine. Stir in half the scallions and season with salt and pepper. To bowl with reserved Cinnamon Paprika Spice, add jam and remaining vinegar; stir to combine. Microwave until warm, 45 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
Mash drained potatoes until smooth; stir in sour cream, 1 TBSP butter (2 TBSP for 4 servings), and remaining scallions. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Season with salt and pepper.
Slice pork crosswise. Divide pork, potatoes, and slaw between plates. Drizzle sauce over pork and serve.