Calypso-Style Roast Pork

Ingredients

Pork Roast:

3 shallots, chopped

2 bay leaves, crumbled

1 1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

2 1-lb pork tenderloins or pork loin (pork loin will take longer to cook, so adjust cook time for thickness)

Sauce:

1 1/2 cups fresh orange juice

Zest from 1 orange

1/4 cup minced shallots

3 tbsp 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, drained

1 (10-oz) package frozen corn, thawed, drained

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

Fresh spinach leaves

2 large tomatoes, seeded, diced

1/2 red onion, minced

1/2 cup chopped fresh cilantro

1/4 cup olive oil

3 tbsp fresh lime juice

1 tsp ground coriander

2 avocados, peeled, pitted, sliced crosswise

Minced fresh parsley

Preparation

1. Preheat oven to 450°F. Combine shallots, bay leaves, salt, cinnamon, nutmeg, clove, 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 150°F., about 25 minutes. Cool slightly.

2. For sauce, combine ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes.

3. For salad, mix all ingredients in medium bowl. Season salad to taste with salt and pepper.

4. 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.