1 lb. green and/or yellow bell peppers
2 c. cherry tomatoes
14 lg. garlic cloves
2 tbsp. olive oil
3 tsp. chopped fresh rosemary
2 tsp. grated lemon peel
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 (1 3/4 lb.) boneless pork loin roast, trimmed and tied
3 tbsp. fresh lemon juice
Rosemary sprigs for garnish

1. Preheat oven to 400 degrees F. Cut each bell pepper into quarters; remove seeds. Combine bell peppers, tomatoes and garlic with skin on in large bowl. Add 1 1/2 tablespoons olive oil, 1 1/2 teaspoons rosemary, 1 teaspoon lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss well.

2. Set pork in large heavy roasting pan. Rub with remaining rosemary, lemon peel, salt and pepper. Drizzle with remaining olive oil. Spoon vegetables around pork. Roast 30 minutes.

3. Turn pork and gently stir vegetables. Cook pork 30 minutes more or until meat reaches 170 degrees F. Sprinkle lemon juice over pork and vegetables. Let stand 5 minutes.

4. Cut pork into 1/8 inch thick slices. Spoon vegetables and juices around pork. Serve with toasted French bread slices. Garnish with rosemary sprigs. If you like garlic, mash the cooked cloves and spread on bread slices. Makes 6 main dish servings.