Given the time, it's probably too late for dinner for you.

Try putting the whole tenderloin in a large ziploc with some raspberry-infused vinegar and some rosemary sprigs and let it marinade for a while in the refrigerator. When you take it out, braise it in a hot skillet until browned on all sides, then roast it at 325 until done (170-180 internal temp, or until juices are clear). But don't clean up that pan yet! Throw a couple tablespoons of unsalted butter in there with more raspberry vinegar or some good red wine, a little black pepper and maybe some cut-up scallions. Stir until bubbly, being sure to scrape up all the tasty bits in the pan. Cook until thickened a bit, then strain out the solids and serve the sauce with your sliced pork at the table.