Italian Sausage Roasted Pork

  0.0 – 0 reviews  • Gluten Free
[DRAFT]
Total: 30 min
Prep: 5 min
Cook: 25 min
Yield: 8 Servings

Ingredients

  1. 5 large garlic cloves, crushed with a press
  2. 2 teaspoons fennel seeds
  3. 1 teaspoon sweet paprika
  4. 3 tablespoons extra-virgin olive oil
  5. Kosher salt and freshly ground black pepper
  6. 2 (18.4-ounce) whole pork tenderloins, patted dry
  7. 1 (14-ounce) package Del Monte® Kabob Kit

Instructions

  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.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 202
Total Fat 10 g
Saturated Fat 2 g
Carbohydrates 2 g
Dietary Fiber 0 g
Sugar 0 g
Protein 26 g
Cholesterol 81 mg
Sodium 325 mg

 

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