In a small saucepan, bring pears, sugar, 2 tablespoons water, cherries and cinnamon to a simmer. Cook over medium heat for 25 minutes.
In a small bowl, blend vinegar and cornstarch. Add to saucepan with a pinch of salt and pepper; cook 2 minutes until thickened. Remove from heat; cool. (This can be made up to 3 days ahead and refrigerated.)
Heat oven to 400 degrees F. Rinse tenderloins and pat dry. Season with salt and pepper, and spread each tenderloin with 1 tablespoon mustard. Heat oil in a large ovenproof skillet over high heat. Add pork and brown on all sides, 4 minutes total. Add 1/2 cup water to skillet; transfer to oven. Bake at 400 degrees F for 12 to 15 minutes or until pork registers 140 degrees F on an instant-read thermometer. Let stand at room temperature for at least 20 minutes. (Can be baked a day ahead; refrigerate until ready to serve.)
Heat broiler. Thinly slice baguette into 48 slices. Toast under broiler 2 minutes, turning once. (Store in resealable bag.)
Spread each toast with 1/2 teaspoon mustard. Thinly slice pork on a slight diagonal (bring to room temp if cold). Place 1 to 2 slices pork on each toast. Spoon compote on top of each and serve.