Italian Herb Pork Tenderloin with Roasted Vegetables

Preheat oven to 425°F (220°C).

In a small bowl, mix 2 tablespoons olive oil with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pat the 2 pounds of pork tenderloin dry with paper towels. Rub the herb mixture all over the pork, ensuring it's evenly coated.

Mince 4 cloves of garlic and rub half of it onto the pork tenderloin. Set aside to marinate while preparing vegetables.

Cut 3 medium zucchini into 1-inch chunks. Slice 2 medium red bell peppers into 1-inch pieces. Cut 1 large yellow onion into wedges. Halve the pint of cherry tomatoes.

In a large bowl, toss the prepared vegetables with the remaining garlic, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Spread the vegetables on a large rimmed baking sheet, leaving space in the center for the pork tenderloin.

Place the seasoned pork tenderloin in the center of the baking sheet, surrounded by the vegetables.

Roast in the preheated oven for 25 minutes, then check the internal temperature of the pork. It should reach 145°F (63°C) when done.

While the pork and vegetables are roasting, zest and juice the lemon.

Once the pork is cooked, remove the baking sheet from the oven and let the pork rest for 5 minutes before slicing.

Drizzle the vegetables with 2 tablespoons balsamic vinegar and sprinkle with lemon zest.

Slice the pork tenderloin into medallions and arrange on a serving platter with the roasted vegetables.

Squeeze fresh lemon juice over the entire dish just before serving.