Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes

Recipe courtesy Lisa Sizemore

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 5 min
Cook: 55 min
 
YIELD: 2 to 4 servings
LEVEL: Intermediate

ingredients

  • 2 pork tenderloins, about 2 pounds total
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup Brandy and Spice Peach Preserves, recipe follows
  • Mashed Potatoes, recipe follows
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
MASHED POTATOES:
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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.
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
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

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  • on March 15, 2014

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    I have not tried this yet. It sounds wonderful but, after reading the entire recipe, I saw that you need to make & can 12 half-pint containers of preserves first! All you need for the pork is 1/2 cup total. Isn't there a recipe he can give us so we don't have to make preserves first? I think I'll purchase some good quality peach preserves and "doctor them up". Worth a try!

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