Preheat the oven to 200`c. To make the pork stuffing, heat the olive oil in a pan and sauté together the garlic and onion for 3 minutes to soften. Mix in the Knorr chicken stock pot to dissolve. Transfer into a large bowl along with the pistachios, apples, apricots, thyme and chicken mince. Season with salt and freshly ground black pepper and mix to form a delicious stuffing. Lay the pork, flesh-side up, on a chopping board with the belly flap facing away from you. With a sharp knife, make an incision in the meat halfway down running parallel to the board, cutting almost all the way through. (Alternatively ask your butcher to prepare for you) Open the loin up, fill with the prepared stuffing mixture and season with salt and freshly ground black pepper. Generously grease a piece of foil large enough to wrap the pork and place the pork on top. Rub the remaining butter all over the pork, then roll up in the foil. Twist the ends of the foil so that the parcel is very tight and tie. Transfer the pork to the oven and roast for 1-1½ hours, or until golden-brown and completely cooked through. Remove from the oven and allow to rest for 5 minutes before discarding the foil and serving.