Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots. Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.
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