Take the stuffing mixture out of the box and place in a medium size bowl.

Add the lean ground pork, onion, water, egg, salt, pepper and parsley.  Mix it all together and put it aside.  

Take the pork loin and butterfly it.  https://www.youtube.com/watch?v=HP6FFChioPs

Watch this video, it is the easiest method.

Salt and pepper the inside of the pork loin.

Spoon half the mixture down the middle of the pork loin.

Bring sides together and secure with toothpicks.  

Rub the outside of the pork loins with some canola oil and the pork spices.

Brush some canola oil on your grill.

Place the pork loins on the grill for a few minutes and brown all sides.

Put the pork loins in a heated 375 F oven.

My grill goes directly into the oven, but you can put the pork loins on racks over a jelly pan.

Turn pork loins after 20 minutes and return to the oven for another 20 minutes.

Let rest covered for 15 minutes before slicing.  

Place the butter in a pan over medium heat.

Sautee the shallot in the butter.

When melted add the flour to make a roux.

Whisk in  the peach juice and orange juice.

Add the peach schnapps.

Puree the peaches, but hold back 1/2 a peach or a couple of slices.  Chop these and add at the end to give some texture to the sauce.

Add the puree to the pot.  

Let cook and reduce.

Add the reserved peaches for texture.  

Sprinkle in the nutmeg to the sauce.

After the pork rests, cut nice thick slices and arrange on a platter.

Serve the sauce as a side.  

If plating, add a half a piece of apricot or some slices of peaches on top of the pork with the sauce.  This adds another level to the plate.