Peach Pork Loin
All Ontario Peach filled Pork loin with the Vidal Ice Syrup and Ontario Carrots. Slice pork loin so there is enough space to stuff with peaches.
Season with slivered fresh garlic, kosher salt, fresh cracked black pepper, fresh thyme, minced shallots. Stuff with diced peaches over seasonings.
Tie pork together so the filling doesn't fall out. Grill on the BBQ for 20 to 30 mins depending on the finish you like. Start on high for about 5-10 mins then turn heat down to medium.
Try to keep pork upright as much as possible. Last 10 mins glaze with any peach juice you might have had and a little Vidal Ice Syrup, take off BBQ and let rest.
Collect the juices and add 1 to 2 tspVidal Ice Syrup to juices. Slice and drizzle juice mixture over pork, serve.
Don’t mind if the juice leaks into the carrots when plated, perfect mix.