Pre heat the oven to 180c.
Cut along the edge of the scotch fillet to open it up to produce a reasonably flat piece of pork. In a food processor, combine the apple balsamic with the garlic, salt, peppercorns, cinnamon, chili and basil.
Place the pork, open flesh side down onto a tray and rub a generous quantity of the marinade into the meat, reserving the remainder of the marinade. Allow to marinate for at least 1 hour in the fridge.
Mix the remainder of the marinade with the cream, apple vinegar and the chicken stock, and set aside.
For the stuffing, melt the butter into a fry pan and add in the prosciutto, fry for a couple of minutes then add in the onions; sweat off for 3 minutes until softened. Add in the pears and cook for 2 minutes; stir through the figs, spinach, pistachio nuts and the fresh breadcrumbs. Season with salt and pepper and set aside to cool slightly.
Turn the pork over into a baking tray with the un-marinated flesh side facing up. Place the stuffing mixture onto the pork and roll up firmly, securing the rolled pork with the kitchen twine.
Place the roast into a baking dish and pour over the remaining marinade. Bake the pork for 1 hour and 20 minutes basting every 15 – 20 minutes. Allow the pork to rest for about 10 minutes covered with foil before slicing. Strain the sauce and skim off any excess oil. Serve hot.