Soak gelatin in a bowl of cold water.
Make a cut along the pork tenderloin at about three-quarters of the length, then turn the knife and make cuts on both sides, as if opening the meat.
Put the meat in plastic wrap and beat the meat until it is 4 mm thick, then remove the wrap.
Season with salt and pepper then drizzle olive oil on top. Spread the sweetened dried cranberries in the center of the meat and lightly press them, then place chopped walnuts in the center of the meat and press them again.
Grate the ginger and squeeze the ginger juice over the nuts and cranberries.
Take the gelatin out of the water, cook it in a bain-marie and pour it
over the nuts and cranberries.
Carefully roll the meat into a roll, wrap it up in plastic wrap and twist the edges of the wrap.
Steam it or cook it in a bain-marie for 25-30 minutes. The temperature
inside the piece should be 75°C.
Allow it to cool. Cut the meat into thin slices.