Yes - after a day and a half of lolling in it's spices, I cooked the pork tenderloin. I seared the outside, and popped it into a 350 degree oven for 20 minutes or so. I boiled up this funky looking summer squash too. When I was last at the Union Sq farmers market, there were all kinds of interesting veggies. I would have tried them all, but they get heavy walking home from 14th street. This squash was interesting to look at, but I like zucchini better - it's sweeter and the skin is more tender.
As for the gorgeous pork tenderloin, I hadn't had a response this positive in a long time :) Rick loved it, and he's looking forward to doing it again.