Ingredients
Roast Pork
3 whole shallots, chopped
2 whole bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 whole pork tenderloins (3/4 lbs. each)
Sauce
1 1/2 cups fresh orange juice
1/4 cup minced shallot
3 tablespoons brown sugar
2 tablespoons fresh ginger, peeled & minced
2 whole bay leaves, whole
1/2 teaspoon ground allspice
Misc.
2 packages fresh spinach leaves, to cover platter
2 whole Haas avocados, peeled, sliced
BlackBean, Heart of Palm, & Corn Salad
16 ounce can black beans, rinse & drain
2 ears yellow corn, cooked and cut off
1 can hearts of palm, cut into 1/4" rounds
2 whole large tomato, diced
1/2 whole red onion, chopped
1/2 cup cilantro, chopped
Salad Dressing
1/2 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander
Preparation
For pork dry rub: Combine the 5 ingredients and rub into pork tenderloins.
For sauce: Combine first 6 ingredients in heavy small saucepan. season with pepper. Simmer until slightly syrupy, about 10-15 minutes. ( Can be prepared 1 day in advance. Cover and refrigerate.)
For salad: Mix all ingredients in medium bowl. Toss with salad dressing to taste. Season salad to taste with salt and pepper. (Can be prepared 1 day in advance. Cover and refrigerate.)
Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork & avacado slices around the salad. Discard bay leaves from warm sauce & drizzle over pork and avacado.
