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.
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.
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.