Italian Sausage Roasted Pork
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 26
- Cholesterol
- 81
- Sodium
- 325
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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. 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.