Cut the tenderloin to tenderloins clockwise to ¾ inches size.
Season the meat with salt and pepper.
You can also mix salt and pepper with garlic and breadcrumbs, but I find it easy to season the meat first.
You can rest the meat for an hour or so to ensure the meat is full of flavor from the inside.
Mix breadcrumbs and parmesan with half a tablespoon of onion powder.
Meanwhile, cut the zucchini, onion, and any other vegetable you want to serve with the pork tenderloins.
Season the veggies and place them on the baking tray.
Dredge Smithfield pork tenderloin with the breadcrumbs and parmesan and place them on the tray.
Drizzle olive oil on veggies and pork tenderloin.
Place the tray in a preheated oven at 375 degrees.
Leave in the oven for 10 minutes and check the meat.
When the thick part of meat has an internal temperature of 160 degrees it's done.
Take out the tray and let it rest for 10 minutes. Resting allows tenderloin to absorb all juices, and they become juicier.
Serve on the bed of veggies.