Mix together the ingredients for the marinade. Put the pork in a shallow, non-metallic dish, cover evenly with the marinade and leave for at least 2—3 hours, preferably overnight.
Drain the pork, reserving the marinade. Press the linseeds into the pork so that both sides of each fillet are evenly covered.
Heat an ovenproof frying pan over a high heat on the hob. Seal the pork and transfer it to a preheated oven, 180°C (350°F), Gas Mark 4. Cook for 18—20 minutes or until golden brown.
Meanwhile, remove the cinnamon stick from the marinade and pour the liquid into a nonstick pan. Add the wine and bring to the boil. Reduce the heat and simmer until it has the consistency of a sticky glaze. Remove from the heat and set aside.
Remove the pork from the oven and cut it 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.