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.