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Pair of Calypso Orchids, Upper Peninsula, Michigan, USA
Photographic Print
Carlson, Mark
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La Belle Cuisine
Roast Pork Calypso Style
Bon Appetit August 1992
Bon Appetit - One Year Subscription
Roast Pork:
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
Two 3/4-pound pork tenderloins
Sauce:
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice
Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley
Black Bean, Heart of Palm, and Corn Salad
One 16-ounce can black beans, rinsed, drained
One 10-ounce package frozen corn, thawed, drained
One 7 1/2-ounce can hearts of palm, drained,
cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander
For Roast Pork: Preheat oven to 450
degrees F. 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 150 degrees F., about
25 minutes.
Cool slightly. (Can be prepared 1 day ahead. Bring pork to
room temperature before
serving.)
For Sauce: Combine orange juice, shallots, brown sugar, ginger, bay
leaves and allspice 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.
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