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

Name: Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 20 peaches, peeled, pitted and coarsely chopped; 9 cups sugar; 2 cinnamon sticks; 1 whole nutmeg; 2 tablespoons whole juniper berries; 2 teaspoons whole cloves; 2 teaspoons whole allspice; Peel from 1 lemon; 1 cup good-quality brandy; 3 pounds Idaho potatoes, peeled and cut into 1-inch pieces; 1 3/4 teaspoons salt; 8 tablespoons (1 stick) unsalted butter, cut into pieces; 1/2 cup heavy cream; 1/4 teaspoon freshly ground white pepper

Servings: persons

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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
20 peaches, peeled, pitted and coarsely chopped
9 cups sugar
2 cinnamon sticks
1 whole nutmeg
2 tablespoons whole juniper berries
2 teaspoons whole cloves
2 teaspoons whole allspice
Peel from 1 lemon
1 cup good-quality brandy
3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/2 cup heavy cream
1/4 teaspoon freshly ground white pepper

1
["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"

2673

kcal

Calories

Fat

561

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 pork tenderloins, about 2 pounds total, 2 teaspoons Essence, recipe follows, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Roasted Pork Tenderloins Glazed with Brandy-Spice Peach Preserves, and Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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