Whisk marinade ingredients together and place in a resealable plastic bag. Add the pork tenderloins and refrigerate from 4 hours to overnight.
When ready to cook, remove the pork from the refrigerator and let stand at room temperature for 1 hour.
Preheat oven to 400°. Remove the pork from marinade. Season with salt. Warm the olive oil in a pan and sauté pork until golden brown. Transfer to a baking pan and bake for 15 minutes or until the internal temperature reads 130°. Let the pork rest for 10 minutes before slicing.
While the pork is cooking, make the cranberry compote. In a saucepan, heat olive oil and sauté the shallot until translucent. Add the cranberries, sugar, mustard seed, and salt and bring to a boil. Reduce heat and cook until cranberries burst and the sauce thickens. Remove from heat and let cool. Stir in vinegar and chopped orange and serve with the sliced pork.