Apricot, peach, orange marmalade. Rhubarb jam/preserves as is, or combined with any of the forementioned.
A quick prep for marinated, rubbed, or simply seasoned pork tenderloin is to slice an inch thick, sear cut sides over high heat in an oven-safe pan, then put the pan in a 375°F oven for 10 minutes, then let rest in the pan, on the counter, for another 10. Or rather than resting, add to the pan some juice or applesauce, and a spoon of prepared mustard, and make a quick pan sauce. If it needs thinning or extension, some chicken broth or vegetable broth.
I just remembered that when we did a couple (?) of Penelope Casas cookbooks as COTM on Chowhound a hundred or so years ago, there was a pork tenderloin prep called Lomo de Cerdo en Adobo that was so easy and delicious it became part of my repertoire although I see I have not made it since early pandemic days - so long overdue. I slice the tenderloin prior to marinating. My notes also remind me that once I marinated it overnight and then something came up so I threw it all into a ziplock, flattened into a single layer, threw it into the freezer and hoped for the best. It was perfect, thawed and cooked a couple weeks later.
Note: linked recipe calls for “pork loin” in the ingredients but Penelope calls for tenderloin and the picture in the linked recipe is pretty clearly tenderloin.
Another point I have not seen made in this thread, maybe because it’s obvious, is that no matter what the prep it will be tastier if you remove the silverskin first.
What a great idea! Vitello tonnato is one of my favorite Italian antipasti, and I’ve only managed to make roast beef or roast turkey versions, but this sounds much better!
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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@Saregama and @GretchenS – I made this last night and we all loved it. Very easy and very good.
Thanks for the reminder. And I just found a solid source for pork tenderloin around here. (I am in the amazing position of not needing to buy supermarket meat here in mid-coast Maine.)
Size matters. Smaller tenderloin is a more-tender-loin. Nice recipe. Thanks for sharing. Last time I got one, I just peppered it, wrapped in back and hit the CI heat, finish in oven, and gobble it up.
Many moons ago I had a recipe for pork tenderloin with a savory chokecherry glaze. The recipe was from Meredith Brokaw’s cookbook on Montana cuisine. Having not found chokecherry jelly in the stores, I made my own ( they grow plentifully here). The loin recipe was delicious with that glaze. It works with lamb, too. I ended up making gallons of chokecherry products (jellies and syrups) that fall and gifted them away with gift certificates to purchase a loin or pancake making ingredients as Christmas presents. If you can find the recipe, try it out. I planted a chokecherry tree a few years ago and it has been slow to take off. Of course the birds get to it before I do, like with the service/june/Saskatoon berries.
I made hirekatsu for the first time since I had some tenderloin and I find it a bit bland and lackluster compared to tonkatsu. I like tenderloin, but in this preparation it lacks flavor compared to pork chops and while chops can be lean, even fairly lean ones have a bit more fat than tenderloin, and I found myself missing it.
If frying pork tenderloin it’s best to coat it in something like sweet and sour sauce.
I’m sort of subbing sour tamarind for the sour lemon in the lemon-honey drizzle. I’d forgotten the dish was Spanish (actually, Basque, right?, If that makes any difference) because I’m using the Ras al hanout in the so called “original recipe”, so tamarind seemed okay. North Africa, Moores, Middle East, etc.
North Africa, Moores, Middle East, etc. 
