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Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes (Emeril Lagasse) Recipe

Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes (Emeril Lagasse) Recipe

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Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes (Emeril Lagasse)

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Ingredients:

Serving

2 pork tenderloins, about 2 lb total
2 tsp essence , recipe follows
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1/2 cup brandy and spice peach preserves, recipe follows
mashed potatoes , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
20 peaches, peeled, pitted and coarsely chopped
9 cups sugar
2 cinnamon sticks
1 whole nutmeg
2 tbsp whole juniper berries
2 tsp whole cloves
2 tsp whole allspice
peel from 1 lemon
1 cup good-quality brandy
3 lb idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 tsp salt
8 tbsp (1 stick) unsalted butter , cut into pieces
1/2 cup heavy cream
1/4 tsp freshly ground white pepper

Directions:

Preheat the oven to 400 degrees F.
Season the pork tenderloins with the Essence, 1 teaspoon of the salt and the black pepper. Set an oven-proof 10-inch saute pan over medium high heat and add the olive oil to the pan. Once the oil is hot, about 30 seconds, place the tenderloins in the pan and sear until well caramelized, about 3 minutes per side. Remove the pan from the stove and brush each of the tenderloins with 1/4 cup of the preserves. Transfer the pan to the oven and cook for 10 to 12 minutes, or until the tenderloins reach an internal temperature of 145 degrees F. on an instant-read thermometer.
Remove from the oven, cool for 5 minutes and serve with the mashed potatoes.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
In large heavy pot, combine peaches and sugar. Place all spices in cheesecloth and drop into pot with peaches. Add lemon peel and brandy. Simmer, stirring occasionally, until fruit becomes transparent, approximately 1 and 1/2 hours. Skim foam from top as needed. Discard spices, ladle fruit into hot sterilized jars and seal at once. Simmer jars for 10 minutes in water bath.
Yield: 12 half pints
Place the potatoes and 1 teaspoon of salt in a heavy medium pot, cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain in a colander.
Return the potatoes to the pot, set over low heat, and add the butter. Using a potato masher, mash the butter into the potatoes. Add the cream, the remaining 3/4 teaspoon salt, and the pepper and mash with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes. (If preferred, leave the potatoes slightly lumpy.) Serve immediately.
Yield: 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12338.51 Kcal (51659 kJ)
Calories from fat	6476.9 Kcal
		% Daily Value*
Total Fat	719.66g	1107%
Cholesterol	5274.27mg	1758%
Sodium	10514.83mg	438%
Potassium	5814.86mg	124%
Total Carbs	1017.16g	339%
Sugars	717.28g	2869%
Dietary Fiber	37.91g	152%
Protein	335.8g	672%
Vitamin C	137.3mg	229%
Vitamin A	13.9mg	465%
Iron	19.3mg	107%
Calcium	2311.2mg	231%

Amount Per 100 g
Calories	314.17 Kcal (1315 kJ)
Calories from fat	164.92 Kcal
		% Daily Value*
Total Fat	18.32g	1107%
Cholesterol	134.3mg	1758%
Sodium	267.74mg	438%
Potassium	148.06mg	124%
Total Carbs	25.9g	339%
Sugars	18.26g	2869%
Dietary Fiber	0.97g	152%
Protein	8.55g	672%
Vitamin C	3.5mg	229%
Vitamin A	0.4mg	465%
Iron	0.5mg	107%
Calcium	58.8mg	231%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.