Lemon-Garlic Tenderloin with Warm Sorghum Salad
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- Prep time
- 25 min
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- Cook time
- 1 hr 10 min
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- Servings
- 6 Servings
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- Serving size
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2 ounces of pork and 3/4 cup sorghum salad
Ingredients
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vegetable broth
- 2 cup
- 2 cup
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sorghum (whole grain)
- 1 cup
- 1 cup
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olive oil
- 2 tbsp
- 2 tbsp
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garlic (minced)
- 1 tbsp
- 1 tbsp
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fresh parsley (minced)
- 1 tbsp
- 1 tbsp
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lemon zest
- 1 1/2 tsp
- 1 1/2 tsp
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pork tenderloin (16-ounce, trimmed of fat)
- 1
- 1
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sweet potatoes (peeled and cut into 1/2-inch pieces)
- 1 med
- 1 med
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kidney beans
- 1 cup
- 1 cup
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pecans (halves)
- 1/2 cup
- 1/2 cup
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Directions
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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.
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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.
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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.
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Stir roasted sweet potato, beans and pecan halves into cooked sorghum and heat through.
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Slice pork tenderloin and serve with warm sorghum salad.