Meats: Stuffed Pork Loin with Roasted Root Vegetables Serves 8

3/4 cup mixed dried fruit (golden raisins, dried cherries, chopped dried apricots)
1 3 pount boneless pork loin (preferable center cut)
4 T evoo
Kosher salt, black pepper
1 1/2 pounds carrots (about 10 medium) peeled, cut into 2" lengths
1 1/2 pounds parsnips (about 10 medium), peeled and cut into 2" lengths
3/4 pound turnips (about 2 med), peeled and cut into bite-size pieces or  halved if small
2 sprigs fresh rosemary

heat oven to 400F.  Place fruit in med bowl and add enought boiling water to cover, set aside to plump, about 10 mins;  drain.
With sharp knife, cut a slit down the middle of the pork loin parallel to the work surface (do no cut all the way through), open like a book.  Fill with dried fruits, close loin, tie with kitchen twine.
Heat 1 T evoo in large skilled over med-high heat.  Season pork with 1 t salt, 1/2 t pepper.  Cook, turning occasionally, until browned on all sides, 5-6 minutes.
Meanwhile on a rimmed baking sheet, toss vegs with rosemary, remaining 3 T oil, 1 t salt, 1/2 t pepper.  Nestle pork in vegs, transfer to oven, roast, tossing the veg occasionally, until tender and pork registers 145F, 35-40 minutes.  Let rest 10 mins before slicing.  Serve w veg & drippings.
(Loin may be stuffed day ahead;  veg may be peeled day ahead.  Refrigerate separately.)