Trim any skin and fat from the pork fillets and cut the fillet into large pieces - about 8cm is ideal. Don't worry if there are slightly smaller end pieces, you are seeking to end up with most pieces about the size of a small apple.

Season the pork pieces with cinnamon, salt and pepper.

Heat the butter and oil in a frying pan until foaming. Add the pork pieces and saute them until brown, 3-5 minutes.

Turn them over, lower the heat and leave until browned on the outside and just cooked to your taste, 5-7 minutes. Transfer flillet's to a plate and keep warm.

Discard all but a teaspoon of fat from the pan then add the dried cranberries, wine and stock and boil until reduced by half, stirring to dissolve the pan juices, for 10-12 minutes.

Add the cherry jam and lemon juice and stir until dissolved. Taste and adjust the seasoning if necessary.

Add the pork pieces back to the sauce in the pan and reheat for a minute.

Arrange plates and spoon over the sauce. Serve at once.