Monday, January 14 –
This dinner definitely won a place in my top ten dinners from this project. BestestFianceEver even agreed with me, which makes it super, extra delicious times two. If you like pork loin, you will love this recipe.
I started with the pork roasting part of the recipe by chopping the shallots, dumping them into a mixing bowl, then throwing all of the spices on top. I put the two tenderloins (that came in one 2-3/4 pound package) into the bowl and moved them around to coat with the mixture. Most everything stuck to them without much effort. Then I put the spiced pork onto a roasting rack and put it in the oven at 450*.
Next was the sauce – mince the ginger and throw it all into a pan, let simmer. I let it simmer almost the whole time the pork was baking so that it was nice and gingery.
Finally, the salad. I threw the black beans and frozen corn into a colander and rinsed it all at the same time. Then the corn and black beans were put into a mixing bowl and I added the rest of the recipe, mixing well.
For plate presentation I put a pile of spinach leaves (torn into more bite-sized pieces) in the middle, scooped the salad on top, placed slices of avocado onto the top of the salad, then the sliced pork. It did take longer for the pork to reach 155* in the middle than the recipe said, so it is important to check it before you cut into it. Also, remember to let your cooked meat rest for a few minutes so that the juices all stay inside the meat. Slice, then serve. Drizzled over the top of the whole thing was the orange-ginger sauce. Dinner was served!
The meat was juicy, the sauce was perfectly gingery, the salad was a nice counter flavor – all in all it was amazing. I will be making this dinner and variations of it much more often now. Please, do try this at home!
(recipe borrowed from the cooks at: www.caribbeanchoice.com)
Roast Pork with Black Bean, Heart of Palm, and Corn Salad
- 3 shallots, chopped
- 2 bay leaves, crumbled
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 2 3/4-pound pork tenderloins
- 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:
- 1 16-ounce can black beans, rinsed, drained
- 1 10-ounce package frozen corn, thawed, drained
- 1 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
METHOD / DIRECTIONS:
For Roast Pork: Preheat oven to 450°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°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
For Sauce: Combine first 6 ingredients 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.