Preparation time: 15 minutes
Cooking time: 60 minutes+

1. In the food processor, pulse pine nuts, garlic and coriander. Add Parmesan and half the olive oil. Pulse to combine. Add salt and pepper.
2. Coat carrots in remaining oil and half the cumin seeds. Season generously with salt and pepper and spread over baking sheet. Repeat with beets.
3. Place in the oven at 220°C (425°F), until pork is ready to cook.
4. Cut loin lengthwise down the side without cutting all the way through. Open it up like a book. Holding your knife flat, parallel to the cutting board, cut from the centre out to one side without cutting all the way through. Repeat on the other side. Pound the sheet of meat with a thick pan to flatten. Spread coriander pesto on the pork loin, then roll and tie up.
5. Cook loin and vegetables in the oven at 150°C (300°F) for 45 to 60 minutes or until the meat thermometer reads 68°C (155°F). Remove from heat and let sit for 15 minutes covered with a sheet of foil. Carve the loin in slices and serve with roasted vegetables.