Cut the pork tenderloins into 3/4/1.5 cm-inch thick slices and place in a large resealable bag. Prepare marinade by combining the cranberry and apple juices with the maple syrup, vegetable oil, mustard, Worcestershire, garlic, thyme and hot pepper sauce, until well mixed. Separate marinade into 2 portions and pour one of them over the pork. Seal the bag and marinate for 30 minutes at room temperature. or overnight in the refrigerator.
Transfer remaining cranberry marinade to a small saucepan set over high heat, and bring to the boil. Reduce heat to medium and whisk in the jellied cranberry sauce. Simmer for 5-7 minutes, or until smooth and slightly thickened. Take 1/2 cup/125 ml of this sauce and mix it with 2 tbsp/30 mL of BBQ sauce. Set aside. Remove pan with remaining sauce from heat and cover to keep warm.
Remove the children’s pork tenderloin pieces from the marinade and toss until well coated with the cracker crumbs in a shallow dish. Let stand for 10 minutes to set the coating. Remove adult’s pork tenderloin from marinade and season lightly with salt & pepper. Discard this marinade. Preheat oven to 400 F/200 C. Transfer coated pork pieces to a lightly greased rack set on a baking sheet.
Bake coated pork for 15-20 minutes, or until cooked through. Meanwhile, during the last 10 minutes of baking, heat a large nonstick skillet over medium heat with about 1 tsp vegetable oil. Sauté adult’s pork pieces in skillet for 2 minutes per side, or until lightly browned. Add reserved BBQ-cranberry sauce mixture to the pan, cover, and cook for about 8 minutes, or until slightly thickened. Spoon reserved cranberry dipping sauce into a bowl and serve with children’s pork.