Roast Pork Calypso

• 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

1. For pork dry rub: Combine the 5 ingredients and rub into pork tenderloins.
2. 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.)
3. 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.)
4. 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.

shallots, bay leaves, salt, ground allspice, ground ginger, pork, sauce, orange juice, shallot, brown sugar, fresh ginger, bay leaves, ground allspice, fresh spinach leaves, avocados, salad, black beans, corn, hearts of palm, tomato, red onion, cilantro, salad dressing, olive oil, lime juice, ground coriander

Taken from www.epicurious.com/recipes/member/views/roast-pork-calypso-1249501 (may not work)