Roast pork calypso style

Yield: 1 servings

Measure Ingredient
3 \N Shallots; chopped
2 \N Bay leaves; crumbled
1½ teaspoon Salt
¾ teaspoon Ground allspice
¾ teaspoon Ground ginger
2 \N 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 \N Bay leaves
⅜ teaspoon Ground allspice
\N \N Fresh spinach leaves
2 \N Avocados; peeled, pitted,
\N \N ; sliced crosswise
\N \N Minced fresh parsley
\N \N ***BLACK BEAN; HEART OF PALM, AND CORN, Heart of Palm, and
1 can Black beans; rinsed, drained
\N \N ; (16-ounce)
1 pack Frozen corn; thawed, drained
\N \N ; (10-ounce)
1 can Hearts of palm; drained, cut into
\N \N ; 1/4-inch-thick
\N \N ; rounds (7
\N \N ; 1/2-ounce)
2 larges Tomatoes; seeded, diced
½ \N 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

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