Following Mrs J’s last food inspired confession here’s another recipe inspired by what was on promotion and what happened to be available in the cupboards. Mrs J served this dish with pasta but if you have the time to peel and boil some potatoes and/or make a mash, that would be great with it too.

First step, set your oven to 225°C. Then indulge and melt 1 tbsp of lovely yellow butter in a skillet.

Add one large chopped onion and one tsp of dried rosemary. Cook the onion until it softens.

Add 1 1/2 dl of chicken broth, 2 good tablespoons of red currant jelly and about 3/4 dl of chopped dried cranberries.

Also add 1 tbsp of red balsamic vinegar and whisk until the jelly melts. Leave on fairly low heat to cook down while you prepare the pork.

Get your pork tenderloin (on sale at a reasonable price) and remove excess fats and white dangly bits. Season with black pepper then brown it on all sides in a tbsp of butter in an oven proof pan. Season with salt as you go.

Finish the meat in the same pan in the oven until cooked to taste (should be about 10 minutes). Then roll the pork up in aluminum foil while you finish off the sauce and your choice of sides.

Scrape any juices from your pan into the sauce and cook it down until it’s as thick as you like it. If the taste is ok you can cheat by adding a little bit of corn flour thickening. Season with salt and pepper.

Finally, slice the pork tenderloin.

Serve with the sauce spooned over the slices. Some rocket salad balances the sweetness of the sauce nicely.