Lemon-Garlic Tenderloin with Warm Sorghum Salad

25 min prep time
70 min cook time
6servings
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Recipe by Powerful +Pairings Photo by Powerful +Pairings
Lemon-Garlic Tenderloin with Warm Sorghum Salad

How to Make Lemon-Garlic Tenderloin with Warm Sorghum Salad

The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.
25 min prep time
70 min cook time
6servings
2 ounces of pork and 3/4 cup sorghum salad
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Step-By-Step Instructions:

  1. Preheat oven to 425°F. In a medium saucepan combine vegetable broth and 2 cups water. Bring to a boil. Add sorghum. Reduce heat to a simmer and cook, covered, 45 to 60 minutes or until tender.
  2. Meanwhile, in a medium bowl combine olive oil, garlic, parsley, lemon zest, and ½ teaspoon each salt and pepper. Drizzle half of the oil mixture on pork; rub in with your fingers. Place pork in a shallow roasting pan. Add sweet potatoes to the bowl with the remaining oil mixture. Toss to coat and set aside.
  3. Roast pork, uncovered, for 10 minutes. Arrange sweet potatoes around pork and roast 15 to 20 minutes more or until pork is 145°F and potatoes are tender. Remove pork from pan. Cover; let stand for 10 minutes.
  4. Stir roasted sweet potato, beans and pecan halves into cooked sorghum and heat through.
  5. Slice pork tenderloin and serve with warm sorghum salad.
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Nutrition facts

6 Servings

  • Serving Size
    2 ounces of pork and 3/4 cup sorghum salad
  • Amount per serving Calories 350
  • Total Fat 14g
    • Saturated Fat 2g
  • Cholesterol 40mg
  • Sodium 350mg
  • Total Carbohydrate 40g
    • Dietary Fiber 6g
    • Total Sugars 7g
    • Added Sugars 4g
  • Protein 21g
  • Potassium 710mg
  • Phosphorous 320mg
Ingredients
vegetable broth
2 cup
sorghum (whole grain)
1 cup
olive oil
2 tbsp
garlic (minced)
1 tbsp
fresh parsley (minced)
1 tbsp
lemon zest
1 1/2 tsp
pork tenderloin (16-ounce, trimmed of fat)
1
sweet potatoes (peeled and cut into 1/2-inch pieces)
1 med
kidney beans
1 cup
pecans (halves)
1/2 cup

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