Roasted Pork Loin with Bell Peppers and Zucchini

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.