Prepare the pork and zucchini. Preheat oven to 450 F with two racks equidistant from each other. Place a large cast iron skillet on the bottom rack to warm.

Pat the pork loin dry with a paper towel and trim off any access fat. Rub pork loin with a third of the avocado oil and sprinkle with half the salt.  

With oven mitts on, carefully remove pan and place on a heat-safe surface. Add a third avocado oil and swirl to coat. Using tongs, place the pork loin in the pan, bending to fit, if necessary. Roast for 10 minutes.

While the pork is roasting, toss zucchini with remaining avocado oil and sprinkle with remaining salt. Spread zucchini evenly on a greased baking sheet.

Carefully remove pork loin from oven and flip. Turn the heat down to 400 F.  Place zucchini in the oven.

Return the pork loin to the oven and roast for another 10-15 minutes, or until internal temperature reaches 140 degrees at the thickest part.

Remove both pans from oven. Using tongs, place pork on a cutting board and tent with aluminum foil. Let the roast sit for 10 minutes. Slice into ½ inch strips.

Serve pork with zucchini, lime wedges and optional Cilantro Chimichurri Sauce.