To make the cranberry mostarda, in a small bowl, combine the mustard seeds and wine and let stand at room temperature overnight. 

Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie with kitchen twine. 

In a saucepan over high heat, whisk together the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil. Reduce the heat to medium, add the spice bundle and cook, without stirring, until the syrup coats the back of a spoon, about 25 minutes. Discard the spice bundle. 

Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt. If it seems too thick, stir in water 1 tablespoon at a time until the desired consistency is reached. 

Serve the mostarda immediately, or store in an airtight container in the refrigerator for up to 1 week. 

To make the pork tenderloin, preheat the oven to 350°F. Line a baking sheet with aluminum foil.

Rinse the pork tenderloin and pat dry. Season with salt, pepper and thyme. 

Wrap the tenderloin in the prosciutto. To make wrapping easier, lay the prosciutto slices on a sheet of parchment paper and place the tenderloin in the center. Use the paper to roll the prosciutto slices around the tenderloin, then remove the paper. If desired, secure the wrap with butcher's twine.
 
In a large fry pan over medium heat, warm the olive oil. Add the pork and brown on all sides, 5 to 7 minutes per side. Transfer the pork to the prepared baking sheet. Roast in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, 15 to 18 minutes. 

Transfer the pork to a cutting board and let rest for 5 minutes. Cut into slices and serve with the cranberry mostarda.