Pork loin can be super simple.
If you don't like strong spicy or garlicky flavors, caramelized apples will be the perfect accompaniment. I also dig pears with pork.
I sear my tenderloins first, but that's optional. Then it goes in the roasting pan and into the oven. I like to serve them on little galettes of shredded potato, crunchy on the outside and moist on the inside. Top with caramelized apples or whatever you like. Always deglaze searing pan and use it for....something, maybe as a place to cook potatoes or as a sauce.
Caviar raised what I feel is an important, albeit only tangentially-related point with his mention of the tossing of the veggies from the pan. Always try to build flavor as you cook, retain flavor, focus flavor. If you cook x with y, it might not be a good idea to just toss x when you serve y. This is a tough idea for me to describe as my experience is from home and not CIA, lol. Someone else can probably explain it better, but just general, in the kitchen, you should always be focusing on building flavors throughout the construction of a dish. Use things like said veggies to build a sauce or flavor an accompanying item. The tricky part is building flavor but keeping heavyness to a minimum, I don't always get that part right, lol.
I LIK3Z PORK