Italian Sausage Roasted Pork

• 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

1. Preheat the oven to 425 degrees F.
2. In a small bowl, mix the garlic, fennel, paprika, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Rub all over both pork tenderloins and place in a half sheet pan, spacing 2 inches apart.
4. Scatter the kabob vegetables all around, drizzle with the remaining tablespoon oil, and sprinkle with salt and pepper.
5. Roast until browned and a meat thermometer inserted in the thickest part of the pork registers 145 degrees F, about 25 minutes.
6. Transfer the pork and vegetables to a serving dish and drizzle the pan juices all over.
7. Let stand at least 10 minutes before slicing and serving.

garlic, fennel seeds, sweet paprika, extravirgin olive oil, kosher salt, pork tenderloin, del monte

Taken from www.food.com/recipe/italian-sausage-roasted-pork-509000 (may not work)