Step 1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pork on one tray and spray with olive oil; bake, turning once, for 15 minutes, then leave to rest for 10 minutes. Arrange baby veg on the other tray and spray with olive oil; bake for 35–40 minutes, or until tender and golden.
Step 2 Combine mustard with yoghurt and spread onto pork; scatter with thyme, pressing leaves into meat.
Step 3 Stack all filo pastry sheets on a work surface, spraying lightly with olive oil between every 2 sheets.
Step 4 Lay pork along short end of filo stack, leaving a 4cm filo border; scatter with apricots and roll up from short end to enclose pork. Place strudel seam-side down on a baking tray and spray with olive oil; bake for 20 minutes, or until pastry is golden brown and pork is cooked through. Leave strudel to rest for 10 minutes. Meanwhile, steam or sauté kale until wilted.
Step 5 Slice pork strudel, garnish with thyme leaves and serve with roast baby veg and wilted kale.