1. Preheat oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Place in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Reserving the bowl, transfer the seasoned potatoes to one side of the sheet pan; arrange in an even layer.
2. Peel and finely chop the garlic. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Pat the pork dry with paper towels; season with salt and pepper. In the same bowl, combine half the chopped garlic, half the chopped rosemary, and a drizzle of olive oil. Add the seasoned pork; turn to coat. Place the coated pork on the other side of the sheet pan. Roast 25 to 27 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through to
3. While the pork and potatoes roast, finely chop the capers. Finely chop the almonds. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot.
4. While the pork and potatoes continue to roast, in a bowl, combine the chopped capers and almonds, remaining chopped rosemary, half the vinegar, 2 tablespoons of olive oil, and as much of the remaining chopped garlic as you’d like. Season with salt and pepper.
5. While the pork and potatoes continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the sliced zucchini in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Turn off the heat. Stir in the remaining vinegar and as much of the red pepper flakes as you’d like; season with salt and pepper to t
6. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted potatoes and cooked vegetables. Top the pork with the salsa verde. Enjoy!