Pork tenderloin

Pork and dried fruit is a nice combination.  We like this recipe, but it is a fair bit of work with both the compote and a cream sauce.  Tonight I made a simpler roast pork tenderloin with fruit compote, and it was good.  The only thing against it was that we could only find one of those pre-brined tenderloins at the store, and it was too salty and had an overtone of artificial flavor.  Fresh pork tenderloins are much better (and you're not paying for the 30% brine by weight!).