Preheat your oven to 425ºF with the oven rack in the middle. Line a rimmed baking sheet with parchment (for easy cleanup).
In a large measuring cup, combine the olive oil, red wine vinegar, garlic, italian seasoning, salt + pepper. Whisk to combine.
Place the pork tenderloin in a bowl or ziptop bag. Pour in 1/2 the marinade. Marinade for at least 30 minutes, or up to 2 days.
Toss all the vegetables in the remaining italian marinade. Spread on the baking sheet. Place the pork tenderloins down the center.
Roast for 20-25 minutes, until the pork has an internal temperature of 140ºF. I like to switch the oven to BROIL for the last 2-3 minutes to get the pork and vegetables golden brown.
Remove from the oven and allow to rest for 5 minutes.
Slice the pork, and serve warm with vegetables.
Will keep in an airtight container refrigerated for 5 days.