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Preheat the oven to 200°C.
Make the dry rub by toasting the whole spices in a dry frying pan for 2-3 minutes over medium-low heat. Grind them coarsely and mix with the remaining ingredients.
Peel and cut the red onion into wedges, half the apricots and remove stones, and cut the chillies into chunky slices. Thinly slice the garlic cloves.
Preheat a large ovenproof frying pan over medium-high heat and add olive oil and butter.
Season the pork fillet with fine sea salt and lay it into the pan. Sear for 4-5 minutes until lightly colored.
Remove the pork and toss in the onions, apricots, and chillies. Sauté briefly, then add garlic and cook for 2-3 minutes.
Drizzle in honey, add vinegar, and remove the pan from heat.
Brush the seared pork fillet with mustard and cover with the dry rub.
Place the pork on top of the veggies and apricots, then slide into the oven for 10-12 minutes or until the thickest part of the fillet hits 48°C.
Remove from the oven and let the fillet rest for 10 minutes before carving into thick slices.
Serve over rice with the sticky vegetables and sweet and sour sauce.