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Lemon-Garlic Tenderloin with Warm Sorghum Salad

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses

Ingredients

  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup whole-grain sorghum
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pork tenderloin 16 ounces, trimmed of fat
  • 1 medium sweet potato peeled and cut into 1/2-inch pieces
  • 1 cup kidney beans rinsed and drained
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves

Instructions

  • Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
  • In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
  • Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
  • Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
  • Slice pork tenderloin and serve with warm sorghum salad.

Video

Notes

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).