In a small bowl, cream the butter with rosemary and garlic. Chill in the fridge.
Rinse the pork loin. In a large pot, bring 1L salted water to the boil and place the pork loin in to cook for 2 minutes. Remove from the water and pat dry. Cut in half lengthways but not all the way through. Stuff alternately with dried apricots and garlic butter. Secure with skewers. Sprinkle with salt and 1/2 caraway seeds and paprika. Place the pork loin in a roasting tin (place the loin on a rack if possible).
Roast for 10 minutes then reduce the oven temperature to 180 C / Gas 4 and roast for 90 minutes. Every 30 minutes pour over 120ml hot water.
Meanwhile, in a small saucepan heat up apricot conserve and stir in the remaining caraway seeds and paprika. 10 minutes before the end of roasting, brush the glaze over the pork loin, sprinkle with flaked almonds and roast for 10 more minutes. Remove from the oven and allow to sit for 10 to 15 minutes before slicing and serving.