Artichoke-Stuffed Pork Loin With Lemony Roasted Root Vegetables

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1 pkg (5 oz/140 g) baby spinach

3 tbsp olive oil

3 cloves garlic , minced

1 leek , (white and light green parts only), thinly sliced (about 2-1/2 cups)

1 can (398 mL) artichoke hearts , drained, pressed and chopped

1 cup shredded Gouda cheese

3/4 cup fresh bread crumbs

1/2 cup grated Parmesan cheese

1/3 cup chopped fresh Italian parsley

1/2 tsp salt

1/2 tsp pepper

3 lb centre-cut boneless pork loin roast

1/4 cup extra-virgin olive oil

3 tbsp chopped fresh oregano

3 tbsp lemon juice

1 tbsp Dijon mustard

1/4 tsp hot pepper flakes

1 lb mini Yukon Gold potatoes , or yellow fingerling potatoes, scrubbed and cut in half lengthwise

2 carrots , peeled and diagonally cut in 1/2-inch thick slices

1 large onion , chopped

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