Transfer a third of the peppers to a blender or food processor. Add minced garlic and the remaining 3 Tbsp. of olive oil. Process until almost smooth. Add additional oil, if necessary, to create pesto-like consistency. Season to taste with salt and ground black pepper. Serve pork with red pepper pesto and roasted pepper wedges. Sprinkle with fresh oregano.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add pepper wedges. Cook 8 to 10 minutes, turning occasionally until peppers are well-browned. Remove from heat.
Roast, uncovered, for 25 to 30 minutes or until an instant-read thermometer registers 145 degrees F. Cover with foil; let stand 5 minutes.
Preheat oven to 425 degrees F. In a small bowl combine slivered garlic, oregano, smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Brush pork with 1 Tbsp. of the olive oil; press garlic mixture onto all sides. Place on a rack in a shallow roasting pan.
