In a medium saucepan, combine the cranberries, orange juice, brown sugar, cinnamon stick and salt, stirring to combine. Heat over medium-low heat until it simmers.

Continue to simmer and stir until the cranberries pop and the mixture is the consistency of a glaze and can coat the back of a spoon, approximately 8-9 minutes. Remove the heat and set aside.

Preheat the oven to 350°F.

Pat the beef tenderloin dry with a paper towel. Set aside.

In a small bowl, combine the salt, pepper, nutmeg, cloves and cinnamon.

Rub the spice mixture onto evenly all over the tenderloin roast.

Heat a large cast iron skillet over medium-high heat. Add the vegetable oil and then sear the beef tenderloin on all sides until uniformly brown. Approximately 6-7 minutes. Turn off the heat.

Baste or spoon a small amount of the cranberry glaze onto the beef tenderloin. Place into the oven for 10 minutes, remove and baste or spoon glaze again.

Roast for a total of 20 minutes for a 2-pound roast and 30 minutes for a 3-pound roast for medium rare, or until a digital instant thermometer reaches 145°F. Remove and allow to rest before slicing into single serving pieces.

Spoon the remaining cranberry glaze over the slices.