Preheat oven to 450 degrees.
On a plate or cutting board, rub Italian seasoning and 1 t salt and 1/2 t pepper all over roast.
Place pork in a large frying pan with 1 tablespoon of the oil.
Put all the vegetables in the pan with the rest of the olive oil, cinnamon blend, 1 t salt, and 1/2 t pepper.
Mix with hands until all covered.
Push veggies to sides of pan to make room for meat, and place it in the center.
I used tenderloin this time, but I have used a pork roast for this, as well.
Check the meat with a meat thermometer after about 45 minutes until the temperature reaches 155 degrees. The meat will look a little pink, but take it out and let it rest. It will continue to cook for a few minutes, and will be perfect.
Serve the veggies along side of a slice or two of pork.