Place pork and Italian dressing in a large sealable bag.Toss the pork to coat. Place in the refrigerator for at least 4 hours up to 24hours
When ready to cook, position oven racks to upper /3 and lower 1/3 of the oven. Preheat to 425 degrees.ΒΌ
Place carrots, broccoli, and cauliflower in a large bowl. Toss to coat with 2 tablespoons of oil, italian seasoning, and 1/2 teaspoon each salt and pepper. Place on a rimmed baking sheet and set aside.
Remove pork from marinade and pat dry with a paper towel.Discard bag with marinade-season pork with the remaining 1/4 teaspoon of eachsalt and pepper. Heat the remaining tablespoon of oil in a large ovenproofskillet over medium-high heat. Place pork in a pan and brown on one side 3-4minutes. Turn pork over and place the pan in the upper rack of the oven.
Roasted until a meat thermometer reads 145 degrees F, about 20 minutes. While meat is roasting, place the pan of vegetables on the lower rack of the oven and roast for 20 or 25 minutes.
When pork is finished, transfer to a cutting board and let rest for 5 minutes. When vegetables are done, toss with the remaining 2 tablespoons italian dressing. Then, slice the pork and serve with vegetables.
