Lemon-Garlic Tenderloin with Warm Sorghum Salad
11 ingredients | 95 minutes | 6 servings
- 2 cups vegetable broth
- 1 cup sorghum (whole-grain)
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh parsley (minced)
- 1 1/2 tsp. lemon zest
- 16 oz. pork tenderloin (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
- 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 1/2 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 and until pork is 145° F and potatoes are tender. Remove pork from pan. Cover; let stand for 10 minutes.
- Stir roasted sweet potato, beans, cranberries and pecan halves into cooked sorghum and heat through.
- Slice pork tenderloin and serve with warm sorghum salad.