You probably can’t count the number of times you’ve thrown burgers or dogs on the grill. But it’s time to step out of your comfort zone and grill up a meal that’s more unique and will really make your taste buds rejoice. This recipes serves up a juicy slab of grilled pork tenderloin with grilled rosemary peaches and onions over hearty, high-fiber sorghum. Then, it’s drizzled in a tangy maple glaze for a dish that will make you really grateful for grilling season.
Recipe courtesy of Sarena Shasteen
5 medium peaches, cut in half and seeds removed
2 Tbsp. chopped fresh rosemary
2 medium red onions
1/4 tsp. salt
1 Tbsp. olive oil
1-1/2 lb. pork tenderloin
Salt and pepper
1 cup orange juice
1/4 tsp. salt
1/2 cup pure maple syrup
2 Tbsp. Dijon mustard
- In a pot, combine sorghum, seasonings and water to boil. Cover and reduce heat to simmer about 50-60 minutes or until tender. Drain excess liquid.
- To prepare maple glaze, in a saucepan over medium to medium high heat, combine all ingredients and simmer, stirring occasionally, for 15 to 20 minutes or until thickened.
- Meanwhile, in a large bowl, combine rosemary, red onions, salt and olive oil. Add peaches and let sit for 15-20 minutes.
- While peaches marinate, prepare pork. Season tenderloin with salt and pepper. Grill 12 to 15 minutes until internal temperature reaches 140 degrees F, flipping over 4 times total. Before slicing, let cool for 5 to 10 minutes.
- Grill peaches and onion for 10 to 12 minutes, turning once halfway through.
- To serve, place sorghum on plate with grilled peaches and onions to the side. Top with pork and drizzle with glaze.