Method

1. Preheat the oven.
2. In a saucepan, combine apricots, figs and raisins over medium heat.
3. Add apple juice and chicken stock.
4. Add sage, butter, ginger, garlic, and lemon juice.
5. Season with salt and pepper.
6. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes.
7. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
8. Unroll the roast and spread the stuffing over the meat, then roll the roast back up again and tie.
9. Rub the pork all over with oil, herbs, salt and pepper.
10. Sear the pork on a hot grill on all sides then transfer to a large baking pan.
11. Roast until a meat thermometer inserted into the centre of the roast registers 71º C, about 35 to 45 minutes.
12. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels.
13. Serve with pan juices.