Calypso-Style Roast Pork

Ingredients

Pork Roast

3 shallots, chopped

2 bay leaves, crumbled

1 1/2 tsp kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

Freshly ground black pepper, to taste

2 (1 lb) pork tenderloins (or 1 pork loin, see Note)

Sauce

1 1/2 cups fresh orange juice

Zest from 1 orange

1/4 cup minced shallots

3 tbsp packed brown sugar

2 tbsp minced peeled fresh ginger

2 bay leaves

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Black Bean, Heart of Palm, and Corn Salad

1 (16 oz) can black beans, rinsed and drained

1 1/2 cups fresh or frozen corn kernels, thawed and drained if frozen

1 (7.5 oz) can hearts of palm, drained, cut into 1/4-inch-thick rounds

2 large tomatoes, seeded and diced

1/2 red onion, minced

1/2 cup fresh cilantro, roughly chopped

1/4 cup extra-virgin olive oil

3 tbsp fresh lime juice

1 tsp ground coriander

2 avocados, peeled, pitted, and sliced crosswise

4–6 cups fresh spinach leaves

Fresh flat-leaf parsley, for garnish

Preparation

1. Preheat the oven to 450°F. In a small bowl, combine the shallots, bay leaves, salt, cinnamon, nutmeg, cloves, and ground ginger. Season generously with black pepper. Pat the pork dry with paper towels, then rub the spice mixture firmly into all sides. Set on a rack in a roasting pan. Roast until a thermometer inserted into the thickest part registers 145°F, about 20–25 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 10 minutes before slicing.

2. Combine all the sauce ingredients in a small heavy saucepan. Season with pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly syrupy and reduced, about 10 minutes. Discard the bay leaves before serving.

3. Combine the black beans, corn, hearts of palm, tomatoes, red onion, cilantro, olive oil, lime juice, and coriander in a medium bowl. Season to taste with salt and pepper.

4. Line a large platter with the spinach leaves. Mound the black bean salad in the center. Slice the pork crosswise and alternate the pork and avocado slices around the salad. Drizzle the sauce generously over the pork and avocado. Scatter with fresh parsley and serve.

Notes

If using pork loin instead of tenderloins, increase the roasting time to 35–45 minutes or until the thermometer reads 145°F, as it is a thicker cut.