|2||Bay leaves; crumbled|
|¾ teaspoon||Ground allspice|
|¾ teaspoon||Ground ginger|
|2||Pork tenderloins; (3/4-pound)|
|1½ cup||Fresh orange juice|
|¼ cup||Minced shallots|
|3 tablespoons||Brown sugar|
|2 tablespoons||Minced peeled fresh ginger|
|⅜ teaspoon||Ground allspice|
|Fresh spinach leaves|
|2||Avocados; peeled, pitted,|
|; sliced crosswise|
|Minced fresh parsley|
|***BLACK BEAN; HEART OF PALM, AND CORN, Heart of Palm, and|
|1 can||Black beans; rinsed, drained|
|1 pack||Frozen corn; thawed, drained|
|1 can||Hearts of palm; drained, cut into|
|; rounds (7|
|2 larges||Tomatoes; seeded, diced|
|½||Red onion; minced|
|½ cup||Chopped fresh cilantro|
|¼ cup||Olive oil|
|3 tablespoons||Fresh lime juice|
|1 teaspoon||Ground coriander|
SALAD***, CORN SALAD
For Roast Pork: Preheat oven to 450F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
Line platter with spinach. Mound black bean salad in center. Slice pork.
Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.
Bon Appetit August 1992
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Converted by MM_Buster v2.0l.
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