Preheat oven to 200°F. Meanwhile:
*Rub pork with marinade blend.
*Dice bacon.
*Peel shallot and dice.
*Rinse mini peppers, remove ribs and seeds and dice.
*Peel garlic and mince.

In a large sauté pan, heat 1 tablespoon oil on medium until shimmering. Add bacon and cook until fat renders and bacon becomes slightly crisp, 2 to 3 minutes. Add shallots, peppers and a pinch of salt and sauté until shallots are soft and peppers are tender, 2 to 4 minutes. Add garlic and spice mix and cook until fragrant, about 30 seconds, then add cauliflower and zucchini and toss to combine. Cook, stirring occasionally, until cauliflower and zucchini are tender, 5 to 7 minutes. While waiting:
*Rinse parsley. Pick leaves off oregano and parsley and coarsely chop.

Season veggies with salt and pepper to taste. Stir in half of chopped herbs, reserving the rest for a pan sauce. Transfer veggies to a baking sheet and place in the preheated oven to keep warm while searing pork.

In the same pan, heat 1 tablespoon oil until shimmering. Sear pork until golden brown on both sides and slightly pink in the middle, 3 to 5 minutes per side. Remove from pan and set aside.

Turn off heat. In the still-hot pan, melt 1 tablespoon butter. Add ¼ cup water and a pinch of salt and scrape the bottom of the pan with a wooden spoon to remove the “fond” that has developed. Stir in remaining herbs and add a splash of sherry vinegar, if you have it. Season with salt and pepper to taste. Divide hash evenly between two plates. Top with pork loin and drizzle with pan sauce.

On peeling and mincing garlic without a fuss.
On how to slice and dice that onion (or shallot).
An easy way to slice and seed bell peppers.