30 Minute Meal – Kabob Style Pork and Vegetables
Having a couple of go to dinner recipes that are quick, easy and delicious is always a good game plan when it comes to cooking. This recipe for Kabob Style Pork and Vegetables is definitely a keeper, because having real flavor, real fast is a fail-proof plan for success, and it is ready in 30 minutes or less! Smithfield® Marinated Fresh Pork has already taken care of the marinating process for the tender and juicy cut of pork, so all you have to do is cut it up and roast. While there are several flavors of marinade to choose from (and cuts of pork), I picked up Smithfield Marinated Roasted Garlic and Cracked Black Pepper Pork Tenderloin from the Safeway around the corner from my house. This flavor was an instant hit with my family, and it is perfect for any night of the week!
I added a dash of smoked paprika to the pieces of meat before roasting them to give the meat a hint of smokiness, fooling everyone around the dinner table into thinking that it came from the grill and not the oven. To keep things simple and clean I paired the Kabob Style Pork with roasted vegetables, but anything from mashed potatoes, to cooked quinoa will work.
30 minute meal – Kabob Style Pork and Vegetables
Yields: 3-4 servings
For the Pork:
1 Smithfield Marinated Roasted Garlic and Cracked Black Pepper Pork Tenderloin
2 tablespoons mayonnaise
1 tsp smoked paprika
1 tsp kosher salt
For the Vegetables:
3 cups diced to 1 inch pieces bell pepper, assorted color
1 cup brussel sprouts, large ones cut in half
1 1/2 cups asparagus, cut to 2-3 inch pieces
2 tbsp oil
1/2 tsp Smoked Paprika
1/2 tsp crushed black pepper
1 tsp kosher salt
Preheat oven to 450F. Line a baking pan with foil or parchment paper to prevent sticking.
Cut the tenderloin into 3 long pieces lengthwise, then cut across into 1+ inch cubes.
To the bowl, add the cut up tenderloin pieces, 2 tablespoons mayonnaise, 1 teaspoon paprika, and 1 teaspoon kosher salt. Toss everything to coat evenly.
Spread pieces of pork across the baking pan and bake in preheated, to 450F, oven for 10 minutes.
Now use the same bowl to add 3 cups cut up bell pepper, 1 cup brussel sprouts, 1 1/2 cups cut up asparagus, 2 tablespoons oil, 1/2 teaspoons smoked paprika, 1/2 teaspoons crushed black pepper and 1 teaspoon kosher salt. Toss everything together to coat.
After 10 minutes remove the baking pan with the pork and move the meat to one side. Add the vegetables to the other side of the baking sheet and spread around. Return to the oven and bake for another 10-13 minutes. If you like your vegetables charred a little, bake for only 5-6 minutes, then turn on the broil setting of the oven and broil for another 4-5 minutes or until the vegetables are done to your liking. Watch the oven, as it will go from done to charcoal very quickly if left unattended while broiling.
Transfer the meat and the vegetables to a serving dish and serve while hot.
Sponsored post written by me on behalf of Smithfield® Marinated Pork. The opinions and text are all mine
For more delicious Smithfield Fresh Pork recipes visit Smithfield’s website.
This is a sponsored conversation written by me on behalf of Smithfield®. The opinions and text are all mine.