Preheat oven to 375 degrees and line 2 baking sheets with foil or use 2 nonstick baking sheets. Thoroughly rinse produce and pat dry. Slice zucchini into thin strips. Halve lemon and zest one half. Remove the membrane (spiny white innards) and seeds of bell pepper, and chop into thin strips. Roughly chop parsley.

Stem rosemary, oregano, and thyme and roughly chop leaves. Finely mince garlic. Peel onion and chop into strips. Rinse the pork tenderloin and pat dry.

In a mixing bowl, combine onion, bell pepper, and zucchini with 1 tsp. olive oil and a pinch of salt and pepper. Spread vegetables with minimal overlap on one prepared baking sheet. Place in oven to roast for 12-15 minutes, or until vegetables are caramelized and tender. Remove from oven and keep warm until ready to serve.

While vegetables are roasting, prepare the tenderloin. In a clean mixing bowl, combine oregano, rosemary, thyme, garlic, juice of half the lemon to taste, 1 tsp. olive oil, a pinch of salt and pepper and half the parsley (reserving remaining for garnish). Add tenderloin and coat completely with the herb mixture.

Place the tenderloin on second prepared baking sheet. Add lemon halves (including the used half) to the baking sheet. Place in oven to roast for 35 minutes, or until internal temperature reaches 140 degrees. Remove from oven and allow to rest for 5 minutes before slicing to ensure juiciness. Slice tenderloin into ½" thick pieces.

Add a serving of roasted vegetables to a plate. Arrange 5-6 slices of tenderloin against the vegetables.Garnish with roasted lemon half, lemon zest (if desired), and remaining parsley.