Stuffed Pork Tenderloin w/ Beurre Blanc Sauce

Ingredients
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

Beurre Blanc or Whisky Beurre Blanc Sauce

Directions

1. 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. 
2. 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.
3. Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside.
4. 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.
5. 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.

Credit:  Claire Robinson from the Food Network