astray recipes: Roast pork calypso style

Categories: August 1992
Yield: 1 servings

Measure	Ingredient
3	Shallots; chopped
2	Bay leaves; crumbled
1½ teaspoon	Salt
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
2	Bay leaves
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
	; (16-ounce)
1 pack	Frozen corn; thawed, drained
	; (10-ounce)
1 can	Hearts of palm; drained, cut into
	; 1/4-inch-thick
	; rounds (7
	; 1/2-ounce)
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

ROAST PORK

SAUCE

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.

Serves 4.

Bon Appetit August 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

roast pork calypso style