[DRAFT]
Total: | 30 min |
Prep: | 5 min |
Cook: | 25 min |
Yield: | 8 Servings |
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
Instructions
- 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.
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 |