Heat the olive oil in a large non-stick pan over medium heat.

Add the shallots and garlic and cook gently until softened, around 10 minutes.

Add the sage and cook for 1 more minute, stirring well, then remove the pan from the heat.

Stir in the soft cheese and chopped dried cranberries, season well with salt and pepper. Set aside for now.

Use a sharp knife to slice the pork fillet tenderloin lengthways two-thirds of the way through and open the fillet out.

Place onto a sheet of baking parchment paper and cover with a second sheet of baking paper.

Use the flat side of a meat mallet to pound the pork into a large, flat piece even in thickness.

Remove the top sheet of baking parchment paper and season the pork generously with salt and pepper.

Spread the creamy shallot mixture over the flattened pork, then roll up tightly until you have a long, tight cylinder.

Season the outside with salt and pepper, wrap tightly in clingfilm (plastic wrap), and place in the fridge overnight.

Remove the pork cylinder from the fridge around 30 minutes before ready to cook.

Preheat the oven to 395°F/200°C and line a large baking sheet with baking parchment paper.

Heat a drizzle of olive oil in a large, non-stick pan over high heat.

Remove the plastic wrap from the pork cylinder and place it into the pan. Sear on all sides until golden, around 6-7 minutes.

Use tongs to carefully transfer the pork cylinder to the prepared baking sheet and place it in the preheated oven for around 15 minutes. Set aside to rest for 10 minutes.

Once rested, use a sharp knife to cut the pork cylinder into several slices (around 4-5 slices each) and serve with your favorite side dishes!