Ontario Tender Fruit : Recipe : BBQ Roasted Pork Loin with Peach, Leek and Walnut Stuffing

Ingredients

Stuffing:
3 lb	Boneless pork loin	1.5 Kg
2 tbsp	Olive oil	30 mL
2 tbsp	Butter	30 mL
1 cup	Diced leeks [white and light green part only]	250 mL
1/2 tsp	Each salt and pepper	2 mL
2 cups	Ontario Peaches, pitted, sliced	500 mL
1/2 cup	Coarsely-chopped walnuts	125 mL
2 tbsp	Pure maple syrup	30 mL
1/4 cup	Minced fresh parsley leaves	600 mL
Sauce:
2	Cloves garlic, crushed	2
1/2 cup	Red wine	125 mL

Directions

Butterfly pork loin by making long cut lengthwise almost in half, stopping 1-inch from edge. Open loin like a book. Cover with plastic wrap. With a smooth meat pounder or rolling pin, pound meat 1- inch [2.5- cm] thick. Set aside.

In skillet, over medium heat, melt butter. Add leeks and salt and pepper, cook until slightly wilted, about 3 minutes. Add peaches; cook 2 minutes. Add walnuts and stir in maple syrup. Remove from heat. Stir in parsley. Let cool 10 minutes.

On greased grill, over medium-high heat, place roast. Sear outside of roast, turning, until golden, about 20 minutes. Turn off side of grill that roast is on, maintaining high heat on other side to provide indirect heat. Close cover of grill and cook until roast reaches an internal temperature of 160 F [70 C], about 45 minutes. Remove to shallow dish and tent with foil. Let sit 25 minutes before slicing. [This step is essential as roast needs to continue cooking to reach required internal temperature].

In skillet, over medium-high heat add garlic, red wine, salt and pepper and cook until mixture is reduced to about 1/4 cup [60 ml]. Serve with pork.