We tried out this Sweet and Smoky Pork Tenderloin with Apple Carrot Slaw, Mashed Potatoes & Cherry Sauce made with Mrs Miller's Homemade Cherry Jam recipe from Hello Fresh, and it did not disappoint. It produced a wonderfully tasty, hearty meal. The meat is rubbed with cinnamon and smoked paprika, and is then drizzled with the cherry jam sauce, adding a perfect level of sweetness to the savory meat. The crisp apple carrot slaw was a real hit as well...especially with the adults in our family:)
Ingredients
2 tablespoon Mayonnaise
5 teaspoon White Wine Vinegar
4 ounce Shredded Carrots
24 ounce Yukon Gold Potatoes
24 ounce Pork Tenderloin
2 tablespoon Smoky Cinnamon Paprika Spice
1 unit Hudson River Fruit Ruby Frost Apple
6 tablespoon Mrs Miller’s Homemade Cherry Jam
4 tablespoon Sour Cream
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. In a medium bowl, combine mayonnaise and 4 tsp vinegar (you’ll use the rest of the vinegar 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 tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Set aside ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining spice. Place pork on a baking sheet and roast until cooked through, 18-20 minutes. Let rest 5 minutes after removing from oven.
Meanwhile, quarter, core, and thinly slice apple. Add to bowl with carrots and toss to combine. 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 ¼ cup reserved potato cooking liquid. (If needed, add more reserved potato cooking liquid a splash at a time until potatoes are creamy.) Season with salt and pepper.
Slice pork crosswise, then divide between plates along with potatoes and slaw. Drizzle sauce over pork and serve.