Glazed Grilled Pork Tenderloin with Peaches and Sorghum

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by | Read time: 2 minutes

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.

Grilled Pork Tenderloin with Peaches |

Recipe courtesy of Sarena Shasteen
Serves 4-6



1-1/2 cups Bob’s Red Mill Sorghum, rinsed
1/2 tsp. garlic powder
1/2 tsp. onion powder
Pepper, to taste
1/2 tsp. salt
4-1/2 cups water


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

Maple Glaze

1 cup orange juice
1/4 tsp. salt
1/2 cup pure maple syrup
2 Tbsp. Dijon mustard


  1. 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.
  2. 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.
  3. Meanwhile, in a large bowl, combine rosemary, red onions, salt and olive oil. Add peaches and let sit for 15-20 minutes.
  4. 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.
  5. Grill peaches and onion for 10 to 12 minutes, turning once halfway through.
  6. To serve, place sorghum on plate with grilled peaches and onions to the side. Top with pork and drizzle with glaze.