Italian Sausage Roasted Pork

Name: Italian Sausage Roasted Pork
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 Servings
Ingredients: 5 large garlic cloves, crushed with a press; 2 teaspoons fennel seeds; 1 teaspoon sweet paprika; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 (18.4-ounce) whole pork tenderloins, patted dry; 1 (14-ounce) package Del Monte® Kabob Kit

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Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 8 Servings

[DRAFT]

Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 8 Servings

Ingredients

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5 large garlic cloves, crushed with a press

2 teaspoons fennel seeds

1 teaspoon sweet paprika

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 (18.4-ounce) whole pork tenderloins, patted dry

1 (14-ounce) package Del Monte® Kabob Kit

Directions

1. Preheat the oven to 425°F.
2. In a small bowl, mix the garlic, fennel, paprika, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Rub all over both pork tenderloins and place in a half sheet pan, spacing 2 inches apart. Scatter the kabob vegetables all around, drizzle with the remaining tablespoon oil, and sprinkle with salt and pepper.
3. Roast until browned and a meat thermometer inserted in the thickest part of the pork registers 145°F, about 25 minutes.
4. Transfer the pork and vegetables to a serving dish and drizzle the pan juices all over. Let stand at least 10 minutes before slicing and serving.