Lemon-Garlic Tenderloin with Warm Sorghum Salad
April 2, 2025
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:
- 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.
- 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.
- 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.
- Stir roasted sweet potato, beans and pecan halves into cooked sorghum and heat through.
- Slice pork tenderloin and serve with warm sorghum salad.
Nutrition facts
6 Servings
-
Serving Size
2 ounces of pork and 3/4 cup sorghum salad
-
Amount per serving
Calories
350
- % Daily value*
-
Total Fat
14g
18%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
40mg
13% -
Sodium
350mg
15% -
Total Carbohydrate
40g
15%-
Dietary Fiber
6g
21% -
Total Sugars
7g
-
Added Sugars
4g
8%
-
Dietary Fiber
-
Protein
21g
-
Potassium
710mg
15%
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