1. In a large bowl, combine the black pepper, salt, citrus zest from 1 orange and 1 lemon, chopped parsley, and chopped basil.

2. Add the pork tenderloin to the bowl and coat it evenly with the marinade. Let it marinate for at least 30 minutes.

3. Preheat the oven to 200°C / 400°F.

4. Remove the pork from the marinade, allowing any excess liquid to drip off.

5. Place the pork on a baking sheet lined with parchment paper and dot the top with unsalted butter.

6. Roast the pork in the preheated oven for 20 to 25 minutes or until it reaches an internal temperature of 63°C / 145°F. Use a meat thermometer to check for doneness.

7. Let the pork rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in tender and juicy meat.

8. While the pork is cooking, prepare the potato salad.

9. Boil the sweet potatoes and delicate potatoes in a large pot of salted water until tender. Be careful not to overcook them, as they can become mushy.

10. Drain the potatoes and let them cool.

11. In a separate bowl, whisk together the olive oil, salt, a pinch of black pepper, and the juice from the remaining orange and lemon.

12. Add the cooled potatoes, sugar snap peas, cherry tomatoes, and fresh asparagus to the bowl. Be sure to trim the tough ends of the asparagus before adding.

13. Toss everything together gently to avoid mashing the potatoes.

14. Serve the sliced pork tenderloin alongside the refreshing potato salad for a complete and satisfying meal.