Stuffed Pork Loin With Roasted Root Vegetables

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3/4 cup mixed dried fruit (such as golden raisins, dried cherries, and chopped dried apricots)

1 3-pound boneless pork loin (preferably center-cut)

4 tablespoons olive oil

kosher salt and black pepper

1 1/2 pounds carrots (about 10 medium), peeled and cut into 2-inch lengths

1 1/2 pounds parsnips (about 10 medium), peeled and cut into 2-inch lengths

3/4 pound turnips (about 2 medium), peeled and cut into bite-size pieces or halved if small

2 sprigs fresh rosemary

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