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Sweet & Smoky Pork Tenderloin

Sweet & Smoky Pork Tenderloin

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce

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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 are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.

Tags:Calorie Smart
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

5 teaspoon

White Wine Vinegar

12 ounce

Carrots

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Tenderloin

1 tablespoon

Smoky Cinnamon Paprika Spice

2 unit

Cherry Jam

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate66 g
Sugar30 g
Dietary Fiber9 g
Protein37 g
Cholesterol155 mg
Sodium260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Strainer
Baking Sheet
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into ½-inch pieces.

2

• Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

3

• 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 (you’ll use it in the next step); rub pork all over with remaining Cinnamon Paprika Spice. • Place pork on one side of a baking sheet. Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two baking sheets; roast carrots on top rack and pork on middle rack.) • Roast on middle rack until pork is cooked through, 18-20 minutes. • Carefully transfer pork to a cutting board to rest at least 5 minutes. Return carrots to oven and continue roasting until browned and tender, 3-5 minutes more.

4

• While pork roasts, to bowl with reserved Cinnamon Paprika Spice, add jam and 1 tsp vinegar (be sure to measure; we sent more); stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

5

• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding reserved potato cooking liquid a splash at a time if needed. Season with salt and pepper.

6

• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.