Stuffed Pork Loin With Roasted Root Vegetables

Name: Stuffed Pork Loin With Roasted Root Vegetables
Ingredients: 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