Combine the marinade ingredients in a bowl. Put the pork fillets in a shallow dish and coat evenly with the marinade. Cover and leave to marinate in the refrigerator for at least 2–3 hours, and preferably overnight.
When ready to cook, drain the pork, reserving the marinade. Lay the pork in the linseeds on both sides so that it is evenly covered. Heat a baking sheet or roasting tin on the hob, add the pork and cook over a high heat until browned and sealed on both sides. Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and roast for 15 minutes, or until golden brown.
Meanwhile, remove the cinnamon stick from the marinade and pour the liquid into a nonstick saucepan. Add the wine and bring to the boil, then reduce the heat and simmer until it has the consistency of a sticky glaze. Remove the pan from the heat.
Cut the roasted pork into 5 mm (¼ inch) slices. Serve on a bed of steamed vegetables, such as pak choi or spinach, and drizzle the glaze over the pork.