Preheat oven to 375 F. Butterfly cut the port tenderloin until the meat lays flat. Use a meat pounder to flatten to an even 1/2 inch thickness. Sprinkle inside of meat with garlic, salt, pepper, cayenne. On one half of the meat, spread cheese, apricots, and thyme. Roll meat, jellyroll style, into a log along the long edge, and secure with butcher's twine or toothpicks. Place meat in a roasting dish sprayed with nonstick cooking spray. Brush the exterior of the meat with melted butter. Roast in preheated oven for 30 to 35 minutes or to desired doneness. Remove from oven and let stand 5 minutes before removing twine or toothpicks, and slicing to serve. Serves 2 to 4.