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Barbecue, Meats | |
| Stuffing: 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 Pork: 2 pork tenderloins 1 tablespoon Dijon mustard Oil, for grilling Salt and freshly ground black pepper Grilled Kale 2 bunches kale, ribs removed 1 teaspoon smoked paprika 1/2 lemon Kosher salt and freshly cracked black pepper Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows 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 | |
| Stuffing: Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again. Heat the oil in a large saute pan over medium-high heat. Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside. Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions. Make Grilled Kale:Preheat the grill over medium heat. Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine. Make Beurre Blanc: Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter. Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate. | |
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