- Cooking spray
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons garlic, minced
- 1 tablespoon fennel seed
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon salt
- 1 1/4 teaspoon freshly ground black pepper
- 2 pounds lean pork loin
- 2 medium-sized green peppers, cut into 8 wedges
- 1 large red onion, cut into 12 wedges
- 24 baby red potatoes, halved if large
Preheat the oven to 400 degrees.
Line a large roasting pan with heavy duty aluminum foil and coat with cooking spray.
In a small bowl, combine 1 tablespoon of the oil together with the garlic, fennel seed, oregano, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Rub the mixture all over the pork and transfer to the roasting pan.
Add the vegetables and potatoes to the pan and drizzle them with remaining oil. Sprinkle them with the remaining salt and pepper and toss to coat. Roast, uncovered, tossing the vegetables and potatoes halfway through cooking, until a meat thermometer inserted into the center of the pork registers 160 degrees and the vegetables are tender, about 1 hour.
Remove from the oven and transfer the pork to a cutting board. Let stand for 10 minutes before slicing. Slice the pork and arrange on a serving platter. Spoon any juices from the cutting board over the pork.
Put the vegetables and potatoes in a serving bowl or place on a platter with the pork.