Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)
- 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
- 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.
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%).