Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc

Ingredients

• 1 shallot, roughly chopped
• 1 garlic clove, roughly chopped
• 2 cups roughly chopped mushrooms
• 4 ounces fresh andouille or hot pork smoked sausage, finely chopped
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• Splash whiskey
• Cornbread, dried out and crumbled, about 1/2 cup
• 2 tablespoons chopped curly parsley leaves
• 2 pork tenderloins
• 1 tablespoon Dijon mustard
• Oil, for grilling
• Salt and freshly ground black pepper
• Grilled Kale, for serving, recipe follows
• Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows
• 2 bunches kale, ribs removed
• 1 teaspoon smoked paprika
• 1/2 lemon
• Kosher salt and freshly cracked black pepper
• Oil, for coating peaches
• 3 peaches, halved and pitted
• 1 tablespoon butter, plus 8 tablespoons, cubed and chilled
• 1 shallot, chopped
• 1 habanero, diced
• 1/2 teaspoon grated or finely chopped fresh ginger
• 1/4 cup whiskey
• 1/2 cup cream
• 1 teaspoon honey

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