Pork tenderloin roulade with grilled kale in a roasted peach whiskey beurre blanc sauce

Ingredients:

Filling

• 1 shallot, coarsely chopped
• 1 clove garlic, coarsely chopped
• 2 cups coarsely chopped mushrooms
• 110 g fresh andouille sausage or spicy pork sausage, finely chopped
• 1 tbsp. l. olive oil
• A little whiskey
• About 1/2 cup crumbled stale cornbread
• 2 tablespoons chopped curly parsley leaves

Pork

• 2 pork tenderloins
• 1 tbsp Dijon mustard
• Vegetable oil, for grilling
• Salt and freshly ground black pepper

Grilled Kale

• 2 bunches kale, ribs removed
• 1 teaspoon smoked paprika
• Half a lemon

Grilled Peaches Beurre Blanc with Whiskey

• 3 peaches, halved (pits removed)
• 1 tbsp butter + 8 tbsp chilled butter, diced
• 1 shallot, chopped
• 1 habanero pepper, diced, optional
• 0.5 tsp grated or finely chopped fresh ginger root
• 1/4 cup whiskey
• 0.5 cups cream
• 1 teaspoon of honey
• Vegetable oil to brush the peaches

Preparation:

1. Place the shallots, garlic, and mushrooms in a food processor. Chop finely. Add the sausage, blending again to evenly distribute the ingredients. Season with salt and pepper to taste. Blend again.
2. Heat olive oil in a large skillet over medium heat. Add the mushroom mixture and cook until the liquid has evaporated, about 8-10 minutes.
   Add a little whiskey and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
   
3. Remove the pan from the heat and add the crumbled cornbread and parsley. Stir and set aside.
4. Cut each tenderloin in half lengthwise, but not all the way through, so it opens like a book. Lightly pound the tenderloin to create an even layer of meat. Brush the tenderloin with mustard, then add the filling and spread it out. Roll the tenderloin into a log along the long side and tie with kitchen string in several places every 3-5 cm. Drizzle each roll with oil, season with salt and pepper to taste, and place on the grill.
5. Transfer the rolls from direct heat to indirect heat and cover with foil. Cook until the internal temperature of the meat reaches 140-145°F (60-63°C) on a digital thermometer, about 15 minutes more. Transfer the rolls to a cutting board and let them rest briefly before slicing into medallions.
6. Place a small amount of fried kale in the center of each serving plate and top with 3 slices of roulade. Drizzle the medallions with beurre blanc sauce.
7. Preheat grill to medium heat.
   
8. Grilled Kale:
   
   Place the cabbage flat on the grill (not over the hottest part, about 350°F/190°C) and grill until the leaves begin to wilt and the edges are lightly crisp and browned. Transfer the cabbage to a bowl. Add smoked paprika, freshly squeezed lemon juice, salt, and black pepper to taste. Toss.
   
   Grilled Peaches Beurre Blanc with Whiskey:
   
   Lightly brush the peach halves with oil and grill for 3-5 minutes, until slightly softened and charred. In a large saucepan, melt 1 tablespoon of butter and add the shallot, habanero, and ginger. Cook for 1-2 minutes. Slice the peaches, add them to the saucepan, and cook for 1 minute. Remove the saucepan from the heat, add the whiskey, then return to the heat and cook until reduced by half. Add the cream and honey and cook until the sauce thickens. Strain the sauce and gradually stir in the butter cubes.