Used my standard pork recipe, marinating the two and a half-pound tenderloin in soy and balsamic vinegar, with some ginger, garlic and, on a whim, a couple of teaspoons of za'atar. It's a Middle-East spice blend, and despite that, it goes very well with pork.
I set the tenderloin on a strip of bacon for luck (it was pretty lean) and set timers for two and a half hours and an hour and a half.
The second timer was to tell me to add the vegetables, to turn this:
It was delicious!