Start this recipe by making the stuffing for the pork fillet. Heat a tablespoon of olive oil in a large pan till hot, then gently fry the garlic, onion and thyme together till soft. This should take about 5 minutes. When ready, remove the pan off the heat and add in the chicken mince, sausage meat filling, figs, orange zest and parsley. Season well with salt and pepper and mix well. Next you can prepare the pork fillet. Use a sharp long knife to carefully make an incision in the pork fillet all the way through creating a pocket. Stuff the pork fillet with the filling by gently forcing it in from both ends. Heat the remaining olive oil in a pan and brown the stuffed pork fillet all over to seal in its juices. Remove the meat from the pan and allow to cool for a few minutes. Use a pastry brush to spread the mustard all over the sealed pork fillet and then roll into the chopped walnuts, pressing firmly to coat the meat evenly. Place the pork fillet on a roasting tray and continue cooking in a hot oven at 200`c for 35-40 minutes, or until cooked through. Cover the pork with a sheet of aluminum foil half way through the cooking time to stop the meat from drying out and the walnuts from burning. Remove the cooked fillet from the oven and carefully transfer it onto a plate to rest. Cover again with the foil to keep warm. Meanwhile, add the chicken stock and Port to the roasting tray with the juices from the cooked fillet and place it on the heat to deglaze. Allow the juices to bubble for a minute or so to reduce and create a delicious sauce. Season to taste with salt and pepper and remove off the heat. Quickly cut the stuffed pork fillet into 1cm thick slices and serve with the reduced wine sauce and roasted winter vegetables.