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, walnuts, apricots, pistachios, 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 slice open the pork fillet into a rectangle (you can ask your butcher to do this for you). Pile the stuffing down the middle and roll the pork fillet tightly with the filling with the help of the foil and paper. Place the pork fillet on a roasting tray and continue cooking in a hot oven at 200`c for 35-45 minutes, or until cooked through. 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, prepare the gravy. Pour the meat juices into a pan and mix in a teaspoon of flour and mix well. Add in the beef stock and Port to the roasting tray and 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 2cm thick slices and serve with the reduced wine sauce and roasted winter vegetables.