For the Pork Heat BBQ grill to very hot.
Grill/Sear on all sides and reduce heat to med-low and continue cooking for 20-30 minutes or till pork loin is medium (120 internal temp)
Turn the grill off and leave the pork in there with the lid closed, this will keep it warm till you are ready to serve.
For the Caramelized Apples In a saut pan or skillet melt the butter till almost browned.
Add the apples and saut for a minute or two.
Add the brown sugar and cook till melted and bubbly.
Deglaze with the rum taking great care not to engulf yourself in flames and cook till syrupy and browned.
Hold Warm till plating.
For the Plate Place a pile of sweet potatoes just north of center on the plate.
Slice the pork thinly and layer around the sweet potatoes.
Put some of the apples on the center of where the pork loin slices meet at the apex of the plate.
Garnish with the Pineapple-Poblano salsa and serve.
For the Braised Barley Saut the vegetables in the butter in a high sided pot.
Add the barley and stir to coat.
Add the beer and water, cover and let simmer till soft, about 25-35 minutes on medium heat.
Season with salt and pepper and hold warm.
For the Pear Compote Heat the butter and the ginger in a small pan and just before the butter browns add the pears.
Add the sugar (amount depends on sweetness of pears) and saut till it looks like a compote. I.E. slightly broken down, but not a paste.
Hold at room temp.
For the Venison and Mustard Gravy Season the Venison with salt and pepper and dredge in flour.
Heat a large saut pan and add the butter till melted.
Add the venison and brown slightly before turning.
Flip and brown on the other side.
Add the mustard and whiskey (watch your eyebrows) and flame.
Add the veal stock and heavy cream, remove venison to a plate and let the sauce reduce.
Season with herbs, salt and pepper.
For the Plate Place a little of the barley in the center of each plate. Stack the venison on top and spoon the sauce over the meat. Put a little pear compote on the rim of the plate or serve separately
