Preheat oven to 400F. Prepare the pasta per package instructions; drain and keep warm.

Meanwhile, prepare the Smithfield pork tenderloin. Remove the pork from packaging, then slice into 1-inch thick medallions. This will cut down on the cooking time. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Fry the pork tenderloin medallions for 3 to 4 minutes per side, or until golden brown and cooked through. Remove the pork when done onto a clean tray.

Want to use unseasoned pork tenderloin? No problem! You can use regular pork tenderloin for this recipe, too. First, pat the tenderloin dry with paper towels, then drizzle with a bit of olive oil. Season generously with salt, ground black pepper, paprika, garlic powder and Italian herbs. Proceed with the recipe.

Prepare the sauce. Into the same pan, add the diced onion and minced garlic. Sauté for a few minutes, just until onion is translucent. Add the chicken broth, cream, salt, pepper, dried herbs and paprika. Bring the sauce up to a simmer for a few minutes.

Assemble the casserole. In the same pan or in a large mixing bowl, combine the cheese, pistachios, cranberries, cooked pasta and cream sauce. Toss together until the pasta is well-coated. Transfer the pasta into a casserole baking dish. Arrange the prepare pork tenderloin over the top. Sprinkle top with additional cheese, pistachios and cranberries.

Bake in preheated oven at 400F for 15 minutes, or until the cheese is completely melted.