Roast Pork Calypso Style with Black Bean, Heart of Palm and Corn Salad

For the Pork:

• 3 shallots, chopped
• 2 bay leaves, crumbled
• 1 1/2 tsp salt
• 3/4 tsp ground allspice
• 3/4 tsp ground ginger
• Pepper to taste
• 2 3/4-pound pork tenderloins

For the Sauce:

• 1 1/2 cups fresh orange juice
• 1/4 cup minced shallots
• 3 tbsp brown sugar
• 2 tbsp minced peeled fresh ginger
• 2 bay leaves
• 3/8 tsp ground allspice
• Pepper to taste

For the 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 tbsp fresh lime juice
• 1 tsp ground coriander
• Salt and pepper to taste

For the Presentation:

• Fresh spinach leaves
• 2 avocados, peeled, pitted, sliced crosswise
• Minced fresh parsley

1. Preheat your oven to 450 degrees. Mix the shallots with the bay leaves, salt, allspice and ginger. Grind a generous amount of pepper into the mixture, then rub into the pork.
2. Place the pork roast on a rack in a roasting pan, then roast until a thermometer reads 145 to 150 degrees.
3. Take the pork out of the oven and let cool slightly.
4. Meanwhile, make the sauce. Combine all the ingredients in a small saucepan and let simmer until thickened (I let mine go for maybe 30 minutes until it was the consistency I wanted, and believe me it was worth it).
5. Toss the salad ingredients together. When the pork is ready, line a serving platter with spinach. Pile the salad in the center of the platter. Slice the pork and lay it out around the salad, alternating with avocado slices.
6. Remove the bay leaves from the sauce and then drizzle it over the pork and avocado. Sprinkle with a little bit of parsley and serve.