Preheat the oven to 350 degrees. Put the pistachios on a small sheet pan or pie plate and toast for 11 minutes, or until browned but not too dark. Remove and coarsely chop. Set aside.

Bring 2 cups of water to a boil in a small saucepan. Add the dried apricots, remove the pan from the heat, and allow the apricots to soften for 10 minutes. Drain and cut apricots into 1/4-inch dice. Put the apricots in a small bowl with the pistachios, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Butterfly the pork loin by making a lengthwise incision from the top of the loin all the way through the meat to within 1/2 inch of the bottom. Spread open the cut meat. In a small bowl, mix the garlic, ginger, oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub the inside of the pork with the garlic-ginger mixture.

Evenly spread the apricot-pistachio mixture inside the loin. Close up the meat and tie it tightly with string both crosswise and lengthwise. Spread the cumin seeds on a cutting board or platter and roll the loin in the seeds.

Place the pork loin on a rack in a roasting pan and cover with foil. Cook for 1 hour and 20 minutes. Remove the foil and cook for 20 minutes longer, or until the center is pink and the internal temperature is 150 degrees. Cover and let rest at room temperature for 15 minutes.

Meanwhile, bring the stock, honey, and lemon juice to a boil in a small saucepan and reduce to 1/4 cup, 5 to 8 minutes. Adjust the salt and pepper as needed. Keep warm.

Cut the pork crosswise into 1/2-inch slices. Place 2 slices on each of 6 plates. If any filling falls out, sprinkle it on top of the slices. Drizzle with the sauce and sprinkle with chives.