Pre-heat the oven to 400ºF.
Place the coriander in a heavy-duty re-sealable plastic bag and crush with the bottom of a heavy pan.
In a small bowl, combine the coriander, garlic, rosemary and 2 tablespoons oil; set aside.
In a large roasting pan, toss together the carrots, potatoes and onions with the remaining 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper.
Place in the pre-heated oven and roast for 15 minutes.
Remove from the oven but leave the oven on at 400°F.
Meanwhile, in a medium bowl, combine the apple, apricots, almonds and ginger.
Using a sharp knife, cut a horizontal slit through the entire pork loin and open like a book.
Season the inside of the pork with ¼ teaspoon salt and ¼ teaspoon pepper; then top with the apple mixture.
Fold the pork back up and tie with kitchen twine, spacing each tie about 1-½ inches apart.
Season the pork with ½ teaspoon salt and ½ teaspoon ground pepper; then rub with the coriander-garlic mixture.
Nestle the pork among the vegetables.
Place back into the already heated oven and roast until a thermometer registers 145ºF; usually 35 to 40 minutes more.
Remove from the oven and transfer the pork to a cutting board; allow to rest for at least 10 minutes before slicing; serve with the vegetables.
