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Meats, Grains August 1992 1 servings

INGREDIENTS

3 Shallots; chopped
2 Bay leaves; crumbled
1 1/2 ts Salt
3/4 ts Ground allspice
3/4 ts Ground ginger
2 Pork tenderloins; (3/4-pound)
1 1/2 c Fresh orange juice
1/4 c Minced shallots
3 tb Brown sugar
2 tb Minced peeled fresh ginger
2 Bay leaves
3/8 ts Ground allspice
Fresh spinach leaves
2 Avocados; peeled, pitted,
; sliced crosswise
Minced fresh parsley
***BLACK BEAN; HEART OF PALM, AND CORN, Heart of Palm, and
1 cn Black beans; rinsed, drained
; (16-ounce)
1 pk Frozen corn; thawed, drained
; (10-ounce)
1 cn Hearts of palm; drained, cut into
; 1/4-inch-thick
; rounds (7
; 1/2-ounce)
2 lg Tomatoes; seeded, diced
1/2 Red onion; minced
1/2 c Chopped fresh cilantro
1/4 c Olive oil
3 tb Fresh lime juice
1 ts Ground coriander

INSTRUCTIONS

ROAST PORK
SAUCE
SALAD***, CORN SALAD
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.
Bon Appetit August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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