Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion(s); cut into 1/2-inch-wide wedges, separating the layers. Quarter and deseed the lemon(s).

Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt, pepper, and all but a pinch of the Italian seasoning; turn to thoroughly coat. Transfer to the center of one sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Meanwhile, transfer the diced potatoes, broccoli florets, and onion wedges to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 24 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges (or 4 wedges for 4 servings). Carefully stir to coat.

Meanwhile, peel 1 clove of garlic (or 2 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey, remaining Italian seasoning, the juice of the remaining lemon wedges, 1 tablespoon of olive oil (or 2 tablespoons for 4 servings), as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Serve the sliced pork with the finished vegetables. Drizzle the pork with the dressing. Garnish the vegetables with the peppers and parmesan. Enjoy!