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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	5		crushed	-	-	-	-
fennel seed	2	teaspoons		13.8	2.0916	0.632	0.5948
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
kosher salt black pepper			ground	-	-	-	-
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
del monte kabob kit	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.