Apple and Apricot-Stuffed Pork Loin

2 tbsp. whole coriander seeds

8 cloves garlic, finely chopped

2 tbsp. rosemary, finely chopped

4 tbsp. olive oil

1 pound medium carrots, cut into 3-inch pieces

1 pound medium Yukon gold or white potatoes, cut into 1-inch-thick wedges

2 small onions, quartered

¼ tsp. Kosher salt

¼ tsp. pepper

1 medium Golden Delicious or Gala apple, peeled, cored, and cut into ¼-inch pieces

½ cup dried apricots, finely chopped

½ cup sliced almonds, chopped

1 piece (1-inch) fresh ginger, coarsely grated

1 (2 ½- to 3-pound) boneless center-cut pork loin, trimmed of excess fat

Preparation:

Heat oven to 400ºF. Place the coriander in a heavy-duty re-sealable plastic bag and crush with the bottom of a heavy pan. In a small bowl, combine the coriander, garlic, rosemary, and 2 tablespoons oil; set aside. In a large roasting pan, toss together the carrots, potatoes, and onions with the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper; roast for 15 minutes.

Meanwhile, in a medium bowl, combine the apple, apricots, almonds, and ginger. Using a sharp knife, cut a horizontal slit through the entire pork loin and open like a book. Season the inside of the pork with ¼ teaspoon each salt and pepper, then top with the apple mixture. Fold the pork back up and tie with kitchen twine, spacing each tie about 1 ½ inches apart. Season the pork with ½ teaspoon each salt and coarsely ground pepper, then rub with the coriander-garlic mixture. Nestle the pork among the vegetables and roast until a thermometer registers 145ºF, 35 to 40 minutes more. Transfer the pork to a cutting board and let rest for at least 10 minutes before slicing. Serve with the vegetables. Serves: 6.