Roast Pork With Apricot Stuffing

• 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

1. Preheat the oven to 450u0b0F. Combine apricot, pistachio, breadcrumbs, mustard and parsley in a medium bowl. Season with salt and pepper.
2. 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.
3. 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.
4. Reduce oven temperature to 400u0b0F. 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.

apricots, breadcrumbs, wholegrain mustard, flatleaf, loin roast, vegetable, salt, baby potatoes, pumpkin, fennel seeds

Taken from recipes-plus.com/api/v2.0/recipes/34216 (may not work)