Make a cut along the length of the tenderloin, taking care that you do not cut all the way through.
Heat half the oil in a nonstick pan. Add the onion and fry for 2–3 minutes until softened. Add the apricots, sage and pine nuts and cook for a further minute.
Spread the stuffing mixture along the length of the pork and secure with cocktail sticks or string.
Heat the remaining oil in a frying pan. Add the pork and fry for a few minutes until browned all over. Transfer it to a roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes or until just cooked through.
Meanwhile, put the beans, garlic and stock in a pan and simmer for 5 minutes. Add the crème fraîche and season to taste with salt and pepper. Mash the bean mixture with a potato masher and serve with the pork, garnished with the whole sage leaves.