Stuffed Pork Tenderloin

Stuffing:

1 shallot, roughly chopped

1 garlic clove, roughly chopped

2 cups roughly chopped mushrooms

4 ounces fresh andouille sausage, finely chopped

salt and pepper to taste

1 tablespoon olive oil

Splash whiskey

Conrnbread, dried out and crumbled, about 1/2 cup

2 tablespoons chopped curly parsley leaves

Pork:

2 Port tenderloins

1 tablespoon Dijon mustard

Oil, for grilling

Salt and freshly ground black pepper

Directions for 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.

Directions for Pork:

Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat. I pounded it very thin. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins from the short end 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 thermommeter, another 15 minutes. Remove the tenderloins to a cutting board and let rest before slicing into medallions.