Print this page

recipe name

BBQ Roasted Pork Loin with Peach, Leek and Walnut Stuffing

This aromatic roast matches the salty taste of pork and the sweetness of Ontario Peaches, with leeks and walnuts, creating an unforgettable stuffing. This recipe is grilled on a barbecue to seal in all the wonderful flavors.

6 servings



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
2 Cloves garlic, crushed 2
1/2 cup Red wine 125 mL


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.