1 or 2 pork tenderloins (about 1 1/2 lbs total)
1 zucchini
1 red bell pepper
1 yellow bell pepper
2 red onions
10 oz. fresh or frozen peas
4 Tbsp olive oil
salt and cracked black pepper to taste
» Preheat the oven to 350 °F. Combine some of the olive oil with salt and pepper and pour the mixture over the pork loins. Cover and set aside for 30 minutes.
» Cut vegetables into pieces and put on a baking tray. Add peas. Season with salt and pepper and drizzle with the rest of the olive oil, then toss everything together. Lay the pork on top of the vegetables.
» Bake for 20-30 minutes, or until the meat reaches an internal temperature of 145 °F and the vegetables are tender but slightly crispy. Slice pork into medallions and serve.
