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SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

PORK
3/4 pound pork tenderloin
2 tablespoons butter
FRESH ground sea salt and black pepper
1 tablespoon of Smokey Cinnamon Spice rub

• Adjust rack to middle position and preheat oven to 450°.
• Rub pork with a large drizzle of oil.
• Season generously all over with FRESH ground sea salt and black pepper.
• Reserve ¼ teaspoon of the spice rub in a small microwave-safe bowl for later.
• 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.
• Let rest 5 minutes under aluminum foil.

SLAW
2 tablespoons mayonnaise
scant 2 tablespoons champagne vinegar
1 tablespoon sugar
1 cup shredded carrots
1 apple, cored and thinly sliced
2-3 green onions, sliced thin
FRESH ground sea salt and black pepper

• In a medium bowl, combine mayonnaise, vinegar and sugar.
• Add carrots and toss to coat.
• Set aside to marinate 10 minutes.
• Add apples and toss to coat.
• Add onions and season with FRESH ground sea salt and pepper to taste.

SAUCE
reserved spice rub
1/2 teaspoon champagne vinegar
4 tablespoons cherry jam** (see notes)
2 tablespoons sour cream
1 tablespoon butter

• To the bowl with the reserved spice add the jam and remaining vinegar; stirring to combine.
• Microwave until warm, 30-45 seconds.
• Stir in butter until melted.
• Season to taste with salt and pepper.
• Blend in sour cream.

SMOKEY CINNAMON SPICE RUB
1/2 teaspoon QUALITY cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons sugar

• Whisk together.

ASSEMBLY

• After pork is rested, slice pork crosswise.
• Drizzle sauce over pork and serve.

NOTES: Jam can be any flavor that goes with pork. I happened to have apricot in the refrigerator tonight when I made this so color is off a bit from a cherry red. 😀