Step 1: Prepare the pork: Pat pork tenderloins dry with paper towels. In a small bowl, combine chopped rosemary, thyme, oregano, minced garlic, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Drizzle 1 tablespoon of olive oil over the pork, then generously rub the herb mixture all over the tenderloins, pressing gently.
Step 2: Prepare the vegetables: In a large bowl, combine bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with the remaining 2 tablespoons of olive oil, season with additional salt and pepper, and toss to coat.
Step 3: Set up the charcoal grill: Arrange about 50-60 lit charcoal briquettes (or equivalent lump charcoal) on one side of your grill’s bottom grate to create a direct heat zone and an indirect heat zone. Place the cooking grate, cover, and preheat to 400-450°F (200-230°C) for 10-15 minutes.
Step 4: Sear the pork: Place the herb-crusted pork tenderloins directly over the hot coals (direct heat zone). Sear for 2-3 minutes per side, turning frequently, until a beautiful, golden-brown crust forms on all sides.
Step 5: Cook pork and add vegetables: Move the seared pork to the indirect heat zone. Insert a meat thermometer into the thickest part. Close the lid and cook for 15-25 minutes, or until the internal temperature reaches 140-145°F (60-63°C). At the same time, place the prepared vegetables in a grill basket or directly on the grates (over indirect heat initially, moving to direct for char as needed).
Step 6: Grill vegetables: Grill the vegetables, tossing every few minutes, until they are tender-crisp and have nice char marks, about 10-15 minutes.
Step 7: Rest and serve: Once the pork reaches the desired temperature, remove it from the grill and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes. This allows juices to redistribute. Slice the pork into medallions and serve immediately with the grilled vegetables.