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

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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

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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