Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 425°F (220°C).
Pat the pork tenderloin dry and season all over with the Italian seasoning, garlic powder, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork, turning occasionally, until browned on all sides.
Toss the Brussels sprouts with half of the olive oil, salt, and pepper. Spread them on a large baking sheet and roast for 10 minutes.
Toss the zucchini and bell peppers with the remaining olive oil. Add them to the baking sheet and move the vegetables toward the sides. Place the pork tenderloin in the center and roast for 15–20 minutes, or until the vegetables are tender and caramelized and the thickest part of the pork reaches 145°F (63°C).
Transfer the pork to a cutting board and let rest for 5–10 minutes before slicing.
Meanwhile, in a bowl, mix the mayonnaise, pesto, lemon juice, and garlic until smooth.
Slice the pork tenderloin and serve with the roasted vegetables and pesto aioli.
Make the pesto aioli ahead
The pesto aioli can be prepared up to 2 days ahead and stored covered in the refrigerator until ready to serve.
Try pesto rosso
For a richer, more intense flavor, replace the traditional basil pesto with pesto rosso made with sun-dried tomatoes.
Add extra freshness
Squeeze a little fresh lemon juice over the roasted vegetables just before serving.
Storing leftovers
Store the pork, vegetables, and pesto aioli separately in airtight containers in the refrigerator for up to 3 days.
