Italian Sausage Roasted Pork

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


  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.

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