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:

• Smithfield Marinated Roasted Garlic and Cracked Black Pepper Pork Tenderloin
  
• mayonnaise
  
• smoked paprika
  
• kosher salt

For the Vegetables:

• diced to 1-inch pieces bell pepper, assorted color
• Brussels sprouts, large ones cut in half
• asparagus, cut to 2-3 inch pieces
• oil
• Smoked Paprika
• crushed black pepper
• kosher salt

How to make Kabob Style Pork and Vegetables:

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.

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30 Minute Meal - Kabob Style Pork and Vegetables

5 from 2 votes

A simple 30-minute one-pan pork kabobs and vegetables. A great dinner for busy weeknights.

Author: Marina | Let the Baking Begin!

Course: Main

Cuisine: American

Keyword: one pan dinner, pork kabobs

Calories: 223 kcal

Prep Time: 6 minutes

Cook Time: 25 minutes

Total Time: 31 minutes

Servings: 4 servings

Ingredients

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

Instructions

1. Preheat oven to 450°F. Line a baking pan with foil or parchment paper to prevent sticking.

2. Cut the tenderloin into 3 long pieces lengthwise, then cut across into 1+ inch cubes.

3. 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.

4. Spread pieces of pork across the baking pan and bake in preheated, to 450°F, oven for 10 minutes.

5. Now use the same bowl to add 3 cups cut up bell pepper, 1 cup brussel sprouts, 1½ 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.

6. 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.
7. Transfer the meat and the vegetables to a serving dish and serve while hot.

Nutrition Facts

30 Minute Meal - Kabob Style Pork and Vegetables

Amount Per Serving

Calories 223 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Cholesterol 4mg1%

Sodium 1625mg71%

Potassium 579mg17%

Carbohydrates 15g5%

Fiber 6g25%

Sugar 8g9%

Protein 4g8%

Vitamin A 5885IU118%

Vitamin C 219mg265%

Calcium 39mg4%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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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.