Roasted Pork Tenderloins Glazed With Brandy-Spice Peach Preserves, And Mashed Potatoes Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
7525
FAT
683%
CHOL
265%
SOD
877%

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Ingredients for 2 servings

Mashed Potatoes, recipe follows

2 1/2 tablespoons paprika

2 pork tenderloins, about 2 pounds total

1 tablespoon dried thyme

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into pieces

2 teaspoons Essence, recipe follows

1 whole nutmeg

1/2 cup Brandy and Spice Peach Preserves, recipe follows

2 tablespoons olive oil

2 teaspoons whole cloves

Peel from 1 lemon

2 teaspoons whole allspice

2 cinnamon sticks

9 cups sugar

1 3/4 teaspoons salt

1/4 teaspoon freshly ground white pepper

1 tablespoon dried oregano

1 cup good-quality brandy

1 tablespoon cayenne pepper

3 pounds Idaho potatoes, peeled and cut into 1-inch pieces

20 peaches, peeled, pitted and coarsely chopped

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons whole juniper berries

1 teaspoon black pepper

2 tablespoons salt

1/2 cup heavy cream

1 tablespoon onion powder

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