Italian Sausage Roasted Pork

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


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


  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Italian Sausage Stuffed Pork Chop

Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches

Crown Roast of Pork with Chestnut Sausage Stuffing

Stuffed Pork Chops with Roasted Vegetables and Soft Polenta

Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce