A pork tenderloin is not only a delicious choice for a weeknight family meal, it is also a smart one. A relatively inexpensive cut of meat, small, boneless pork tenderloins have no waste and they bake in record time. To keep the tenderloin moist and juicy and prevent overcooking, it is always a good idea to use a meat thermometer. You can use your favorite spice blends when preparing a pork tenderloin; whether you want a bar-b-que, Cajun, or Asian flavor, just use your spices and seasonings as a dry brine before baking. For this recipe, we use a simple seasoning blend of salt and pepper on the pork. Additional flavor comes from the shaved fresh vegetables dressed in a lemony vinaigrette. Use a sharp paring knife or a y-shaped vegetable peeler to thinly shave the carrots and zucchini for the salad. A kitchen mandoline works best on the radishes and fennel bulb. You can make the dressing in advance and keep it in the refrigerator, just be sure to whisk it again to re-incorporate all the ingredients.