Preheat oven to 350 degrees F. Generously season the roast. Roast 2 1/2 hours, or until a meat thermometer inserted into the centre of the thickest part of the roast registers 165 degrees F. Rest 10 minutes before carving.
If desired, make gravy from the drippings in the pan. 30 minutes before the roast is ready, make the rice by heating the oil in a pot set over medium heat. Add the onion and garlic and cook until tender. Add rice, apricots, cashews, sage and bay leaf and cook, stirring, 3-4 minutes more. Add chicken stock and bring to boil. Reduce heat to its lowest setting, cover and cook 20 minutes, or until rice is tender. Stir in parsley and season with salt and pepper. If serving pork at the table, spoon some of the rice into the centre cavity. Serve the rest in a decorative bowl.