2 pork tenderloins (each about a pound)
A few tablespoons of olive oil
Salt and pepper, to taste
Dried herbs such as oregano or rosemary
8 garlic cloves, peeled and left whole
2 Zucchini or Summer Squash, sliced in half lengthwise

Preheat oven to 475°. Rub the pork and zucchini with olive oil and season with salt, pepper and spice. Brush more olive oil on a rimmed baking sheet and place the pork on it, with garlic. Set zucchini around the pork. Roast for about 20 minutes, being careful not to overcook the pork. When an instant-read thermometer registers 145°, take the meat out and let it rest for 5 minutes before slicing. Spread garlic on fresh french bread and serve with meat and vegetables.