Italian Sausage Roasted Pork

[DRAFT]
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 8 Servings
Save Recipe

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

Directions

  1. 1. Preheat the oven to 425°F.
  2. 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. 3. Roast until browned and a meat thermometer inserted in the thickest part of the pork registers 145°F, about 25 minutes.
  4. 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.

Italian Ragu with Meatballs and Sausage

Sausage and Apple Stuffed Pork Roast

Italian Sausage Stuffed Pork Chop

Braised Pork Ribs and Italian Sausage