Barley and Kale Stuffed Pork Loin with Bourbon Chocolate Sauce on Root Vegetable Mash

1 1½- to 2-pound pork tenderloin

½ bunch of fresh watercress, chopped

1 tablespoon finely ground dark chocolate

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 teaspoon cayenne pepper

Salt, pepper

Roulade filling:

½ cup cooked barley

¼ cup plus 2 tablespoons avocado oil

½ onion chopped

1 cup chopped portobello mushrooms

1 large carrot chopped

6 strips of bacon, chopped and sauteed

4 cloves of garlic, minced

2-3 leaves of kale, de-ribbed chopped

1 teaspoon soy bean paste (miso)

Kitchen string

Boil barley in water, per instructions. In a large skillet, heat two tablespoons oil over medium high heat. Sauté onions and carrots until soft, add mushrooms, bacon, barley, garlic, kale until wilted. Set aside. Trim tenderloin, butterfly open and pound. Spread miso inside and sprinkle generously with salt, pepper, ground chocolate, cayenne and paprika. Place 3 pieces of string under tenderloin. Spread barley and kale mixture over the tenderloin and carefully roll and tie. Heat avocado oil in large skillet over high heat and sear the meat on all sides until well browned. Reduce heat to medium and cook tenderloin covered for 20 minutes, turning often. Take tenderloin off heat, let sit. Slice in thick rounds, place on a bed of root vegetables. Drizzle bourbon sauce over the dish and garnish with watercress.

John Hampson