Recipe for Roast Pork Calypso Style 
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Yield:
1
Ingredients:
Amount Ingredient
ROAST PORK ----------------
3 x shallots chopped
2 x bay leaves crumbled
1/2 tsp salt
3/4 tsp ground allspice
3/4 tsp ground ginger
2 x pork tenderloins (3/4-pound)
----------------- SAUCE ----------------
1/2 cup fresh orange juice
1/4 cup minced shallots
3 tbl brown sugar
2 tbl minced peeled fresh ginger
2 x bay leaves
3/8 tsp ground allspice
Fresh spinach leaves
2 x avocados peeled, pitted, sliced crosswise
Minced fresh parsley
*BLACK BEAN, HEART OF PALM, AND CORN Heart of Palm, and SALAD*** - Corn Salad:
1 can black beans rinsed, drained (16-ounce)
1 pkt frozen corn thawed, drained (10-ounce)
1 can hearts of palm drained, cut into 1/4-inch-thick rounds (7 1/2-ounce)
2 lrg tomatoes seeded, diced
1/2 x red onion minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tbl fresh lime juice
Instructions:
Instructions: For Roast Pork: Preheat oven to 450F. 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 150F., 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.

Serves 4.

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