“.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 5 large garlic cloves, crushed with a press
  • 2 teaspoons fennel seeds
  • 1 teaspoon sweet paprika
  • 3 tablespoons extra-virgin olive oil
  • kosher salt & freshly ground black pepper
  • 2 (18 1/2 ounce) whole pork tenderloin, patted dry
  • 1 (14 ounce) package Del Monte® Kabob Kit

Directions

  1. Preheat the oven to 425ºF.
  2. In a small bowl, mix the garlic, fennel, paprika, 2 tablespoons oil, 1 teaspoon salt, and 1/2 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 145ºF, 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.

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