Here's a really good fruit compote...it's nice that it can be done ahead...or... if you are going to roast the pork tenderloins, put some/all over the pork after the pork has browned. Another thought...roast the pork, make the compote, slice the pork and put the compote over it, then reheat in the oven just before serving, since you are doing a progressive dinner...

Baked Fruit Compote

1 can (28 ounces) pear halves in heavy syrup

1 can (28 ounces) peach halves in heavy syrup

1 can (20 ounces) pineapple chunks in juice

1/2 cup dried apricots

1/2 cup dried pruines

1/2 cup dried cherries or raisins

2 tablespoons packed brown sugar

1/4 cup brandy, if desired

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup slivered almonds, if desired

Heat oven to 375. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches.

Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit.

Bake uncoverd about 45 minutes or until bubbly. Serve warm or cool.

Note...you could add apples to this fruit mixture...

Here's a different green bean recipe... Fancy Green Beans 2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter 1 tablespoon fresh lemon juice 1 1/2 pounds fresh green beans 2 slices bacon 1/2 cup red bell pepper strips 1/2 cup thin onion wedges 1/2 cup whole cashews In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside. In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki\-honey sauce and toss gently Or what about spinach???? Creamed Spinach a la Lawry's 2 pkgs. (10 oz. each) frozen chopped spinach, thawed 4 slices bacon 1 small onion, minced 2 cloves garlic, minced 2 tablespoons flour 1 teaspoon Lawry's Seasoned Salt teaspoon freshly ground black pepper, or to taste 2 cups milk Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat. Makes 4 to 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Can you get fingerling potatoes?? This might be different and I know how good it is... The wine and bay give a good flavor.. Fingerling Potatoes (Recipe from Dan Silverman and Joann Cianciulli's Lever House Cookbook, Clarkson Potter, 2006.) For different flavor note, substitute fresh rosemary or thyme for the bay leaf.//(Start to finish 20 minutes) 2 teaspoons sea salt 1 cup dry white wine, such as Sauvignon Blanc 2 bay leaves 1/2 pound fingerling potatoes, washed and sliced into 1/4\-inch\-thick coins Bring a large pot of water to a boil. Add the salt, wine and bay leaves. Carefully add the potatoes and simmer for 5 to 8 minutes, or until they are cooked through but still retain their shape. Drain and serve. Makes 4 servings. And another good potato recipe... Boursin Cheese Recipe 2 cloves garlic 8 ounces unsalted butter, softened 2 (8\-ounce) packages cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon chopped fresh basil 1/2 teaspoon marjoram, fresh or dried 1/2 teaspoon chopped fresh chives 1/4 teaspoon thyme, fresh or dried 1/2 teaspoon fresh ground black pepper 1 teaspoon dill weed Add all ingredients to a blender or food processor and process until smooth and well combined. Spoon mixture into a small serving bowl and chill overnight. Serve at room temperature Potato Gratin With Boursin 2 C whipping cream 1 5\-ounce package Boursin cheese w/ herbs 3 pounds red potatoes, peeled, thinly sliced Preheat oven to 400 degrees. Butter 9x13\-inch baking dish with 2\-inch\-high sides. Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth. Arrange half of sliced potatoes in baking dish. Generously season potatoes in dish with salt and pepper. Pour half of cheese mixture over. Arrange remaining potatoes atop potatoes in dish. Season again with salt and pepper. Pour remaining cheese mixture over potatoes. Bake until top is golden brown and potatoes are tender when pierced with knife, about 1 hour. Serve 8. Linda...I'm thinking nice elegant dinner... Nancy

Thanks, Nancy....I am also thinking elegant...no "casseroles"...candles, good dishes and sterling.
Planned on what you said....cook the tenderloin, slice and re heat with the fruit....but still leaning to fresh pears and apples.
The potatoes boursin sounds beyond good! We usually get fingerlings....but right now the supermarket who carries such things is opening a new big store and closing the old the first week of Nov....so things are not as they will be.
Never thought of spinach! good idea!...but can't do creamed and the boursin potatoes.
Do you suppose we could do the green beans, chill and "jump" with the bacon minutes before dinner?

Linda C

Here you go, Linda.

Linda your original thread was on page 2. I sent it TTT

I'd do the bean recipe to the point where you have cooked the bacon and set aside.... then just turn off the heat and leave the bacon grease in the pan. Then all you would have to do is the last minute step of heating the bacon grease and adding the pepper and onion to saute, the beans could then be reheated when added to that...add the sauce and you're done.

Nancy

i really like the sounds of the rice pilaf with some dried cranberries or cherries! and i can't remember the last time i had creamed spinach but know that we'd both love that...just in case you might want an alternative to the green beans, this could be prepped in advance and would work well with your other dishes...and just in case you can't get the fingerlings, i certainly can recommend another of nancy's recipes--it was delicious and the texture was really lush!

Moms Wilted German Salad

Chop half of a head of Napa cabbage in half and then further cut into small slices. Place in a colander. Finely dice a small onion and add in with the cabbage. Rinse with very cold water for a minute and shake to get rid of the excess water.

Pan fry 4 or 5 slices of bacon and place it onto paper towel to drain. Crumble it and sprinkle it into the salad mix. Into the fat in the pan, cook until it has boiled for a minute:
¼ C vinegar
½ tsp salt
2 T sugar

Put the salad mix into a bowl and pour the sauce onto it and serve immediately.

Asiago, Potato, and Bacon Gratin wizardnm
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
Nancy