Stuffing:

• 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 50 mL

Sauce:

• 2 cloves garlic, crushed
• 1/2 cup red wine 125 mL
• Salt and pepper to taste

Directions:

Butterfly pork loin by making long cut lengthwise almost in half, stopping 1-inch from edge. Open loin like book. Cover with plastic wrap. With smooth meat tenderizer 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.

Down center of pork, spread mixture. Fold pork over with the fat side up. Secure pork with butcher's string at 1-inch [2.5 cm] intervals down length of the roast. Brush outside of roast with olive oil.

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 160ºF [70ºC], 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 [50 mL]. Serve with pork.