Roast Pork With Apricot Stuffing - cooking recipe

Ingredients

1/2 cup coarsely chopped dried apricots
1 1/2 cups soft fresh breadcrumbs
2 tbsp wholegrain mustard
1/4 cup chopped flat-leaf parsley
1 None rolled pork loin roast (about 4 lbs)
2 tbsp vegetable or olive oil
1 tbsp salt
2 lbs baby potatoes, halved
1 3/4 lbs pumpkin or butternut squash, unpeeled, cut into wedges
2 tsp fennel seeds, chopped

Preparation

Preheat the oven to 450\u00b0F. Combine apricot, pistachio, breadcrumbs, mustard and parsley in a medium bowl. Season with salt and pepper.
Remove ties from pork. Flatten on a cutting board, skin-side up. Using a small sharp knife, score skin at 1/2-inch intervals. Turn pork over; place stuffing along center. Roll to enclose stuffing; tie with kitchen string. Rub skin with half the oil and salt. Place pork on a wire rack in a roasting pan. Roast for 20 mins.
Meanwhile, place potato in a medium saucepan. Cover with cold water. Bring to a boil; cook for 5 mins. Drain and return to pan. Shake pan to roughen potato surface. Place potato, pumpkin, remaining oil and fennel in a large bowl. Season with salt; toss to combine.
Reduce oven temperature to 400\u00b0F. Place vegetables around pork. Roast for 1 hour or until vegetables are tender and pork is cooked. Transfer pork to a platter; cover with foil. Let stand for 10 mins before carving. Serve with vegetables.