Step 1

Preheat the oven to 180C.

Step 2

Cut the pork fillets in half to make 4 pieces. Brush with a little olive oil, season to taste with salt and pepper, then roll each fillet in the chopped rosemary leaves.

Step 3

Lay out 6 slices of pancetta or bacon, slightly overlapping, on a board. Place a piece of pork on top and wrap in the pancetta, pressing to enclose. Repeat with remaining pancetta and pork.

Step 4

For the cherry sauce, place the wine, cranberry juice, cherry jam and 150ml water in a small saucepan. Simmer over medium heat, stirring, for 5 minutes. Add the vinegar and simmer for a further minute. Mix cornflour with a little water to form a paste. Add to the sauce and cook for about 1 minute or until thickened. Set aside.

Step 5

Heat a large frypan over high heat. Add oil and cook the pork fillets, turning occasionally, for 3-4 minutes until golden all over. Place on a baking tray and transfer to the oven for 5 minutes or until the pork is cooked through.

Step 6

Gently reheat the sauce while you leave the pork to rest for 2-3 minutes.

Step 7

Slice the pork and serve with the cherry sauce, accompanied by mashed potato and a rocket salad. Garnish with fresh cherries if available.