Your butcher will bone the loin. If you prefer to do it yourself, it is simply a question of beginning at the chine or bone end and separating both the loin and the tenderloin from the structure of T-bones, scraping against the bones and slitting the flesh free between the bones, leaving loin and tenderloin attached. Trim excess fat from the surface, leaving about ┓ inch thickness.
Macerate the dried apricots in the wine for several hours or overnight. Drain them and put the wine as