Roast Pork, Calypso Style

*Post by Angela.

No, this dish was NOT inspired by my best friend Calypso, conqueror of the ghost pepper and occasional contributor to this blog, although its varieties of colors, textures, and flavors do remind me of that very complex man. This roast pork and salad combination comes straight from Epicurious, and constitute an eye-catching, delicious, and surprisingly easy summer meal.

 

List of ingredients for the salad:

• 1 16-ounce can black beans, rinsed, drained
• 1 10-ounce package frozen corn, thawed, drained
• 1 7 1/2-ounce jar hearts of palm, drained, cut into 1/4-inch-thick rounds
• 2 large tomatoes, seeded, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tbsp fresh lime juice
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp pepper

This salad is the easiest thing in the world - the only work involved seeding and chopping the tomatoes, and prepping the hearts of palm and cilantro. The only thing left to do after that was to toss all the ingredients together, and it is perfect. Every single ingredient brings something wonderful to the table - the sweetness from the corn, the bulk from the beans, the tanginess from the hearts of palm, the juiciness from the tomato, the freshness from the cilantro and lime...can you tell that I'm in love? Also, it's the kind of recipe that's highly adaptable.

List of ingredients for the pork, rub, and plating:

• 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
• 2 tsp salt
• 1 1/2 tsp pepper
• 1-2 handfuls of baby spinach
• 1 ripe avocado, peeled, pitted and sliced

First, I combined all the ingredients except for the pork and mixed well, then rubbed it all over the pork. I let it sit for awhile covered in the fridge, about an hour, just to let the spices work their way into the meat.

I preheated the oven for 450 degrees, then roasted the pork for about 30-35 minutes. After letting it rest for about 10 minutes, I sliced it into about 1/2" rounds.

While the pork was roasting away in the oven, I started in on the sauce. After that debacle with the duck, I wasted no time in getting back on the orange sauce horse, and was rewarded for my courage with this spicy, piquant topper.

List of ingredients for the 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

I combined all the ingredients in a small saucepan, brought it to a boil, then reduced the heat and simmered for about 10 minutes, stirring occasionally until the sauce was a little syrupy.

I removed the bay leaves from the sauce, blended it, then strained it for good measure, because I don't particularly enjoy biting into chunks of ginger. Otherwise, this sauce takes hardly any effort at all. To put it all together, I plated a handful or two of spinach, then mounded the salad on top. I then surrounded the yumminess with MORE yum, alternating slices of pork and avocado in a circle around the salad, then drizzling the sauce on top.

Luckily it's been cooler this past week, otherwise roasting that pork would have been pure torture. And the spice rub, though nice, did not particularly thrill my palate. But the combination of the pork, sauce and salad was fantastic, and certainly impressed Mark. I'm almost positive that (minus the cilantro) this is a meal of which Calypso would approve.

Comments

[Calypso]

"Occasional" is such a generous term here...

That pork looks fantastic, the sight of those chopped shallots triggers inappropriate thoughts. When will man-food marriage be legal?

[Angela]

When cats and dogs can be wed. I'll actually make this for you someday.

[Dina]

OK That presentation is gorgeous! I'm not a pork eater, but It'd be sorely tempted to try it!

[Angela]

Dina-
Thanks! I bet this would be pretty delicious with flank steak, or some other non-pork protein. Also, the salad is a pretty great meal, in and of itself.

[Chef Dennis]

nicely done!! what a wonderful pork dish! Welcome to food buzz!

[Angela]

Thanks, Chef! Looking forward to meeting all new foodie friends!