Tie off tenderloin and sear on all sides in 2 tablespoons of olive oil over very high heat. Add butter, thyme, garlic, and bay leaf, and cook until ingredients are caramelized. Baste tenderloin and continue to cook until it reaches an internal medium temperature 140 degrees F. Allow to rest for at least ten minutes before serving.
Thinly shave the remaining squash on a mandolin, and season with salt, lemon juice and zest, and extra virgin olive oil. Combine with cherry tomatoes and basil.
Oblique three quarters of the summer squash and sear in a dry 8-inch saute pan over very high heat with the padron peppers. When the peppers begin to "dance" add the remaining teaspoon of olive oil, and continue to cook while shaking the pan, until the ingredients begin to blister. Remove from pan and season with salt and lemon juice and zest to taste.
Slice the tenderloin into 1/4-inch pieces. Evenly distribute the sauteed squash and peppers onto four plates, and place pork slices on top. Garnish with the squash-tomato-basil mixture and toasted pine nuts.