Roast Pork Calypso Style
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Ground Coriander1 cup
Shallot (minced)1.5 tsps
Salt3 tsp
Ground Allspice3 tsp
Ground Ginger1.5 cups
Orange Juice (fresh)3 tbsps
Brown Sugar2 tbsps
Ginger (minced peeled fresh)2 large
Tomatoes (seeded, diced)1 cup
Cilantro (chopped fresh)1 cup
Olive Oil3 tbsps
Lime Juice (fresh)Directions:
1
For Roast Pork: Preheat oven to 450°F
2
Combine shallots, bay leaves, salt, allspice and ginger in small bowl
3
Add generous amount of pepper
4
Rub mixture into pork
5
Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F
6
, about 25 minutes
7
Cool slightly
8
(Can be prepared 1 day ahead
9
Bring pork to room temperature before serving
10
) Preheat oven to 450°F
11
Combine shallots, bay leaves, salt, allspice and ginger in small bowl
12
Add generous amount of pepper
13
Rub mixture into pork
14
Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F
15
, about 25 minutes
16
Cool slightly
17
(Can be prepared 1 day ahead
18
Bring pork to room temperature before serving
19
) For Sauce: Combine first 6 ingredients in heavy small saucepan
20
Season with pepper
21
Simmer until slightly syrupy, about 10 minutes
22
(Can be prepared 1 day ahead
23
Cover and refrigerate
24
) For Salad: Mix all ingredients in medium bowl
25
Season salad to taste with salt and pepper
26
(Salad can be prepared 1 day ahead
27
Cover and refrigerate
28
) Line platter with spinach
29
Mound black bean salad in center
30
Slice pork
31
Alternate pork and avocado slices around salad
32
Discard bay leaves from sauce and drizzle sauce over pork and avocado
33
Sprinkle with parsley
34
Combine first 6 ingredients in heavy small saucepan
35
Season with pepper
36
Simmer until slightly syrupy, about 10 minutes
37
(Can be prepared 1 day ahead
38
Cover and refrigerate
39
) For Salad: Mix all ingredients in medium bowl
40
Season salad to taste with salt and pepper
41
(Salad can be prepared 1 day ahead
42
Cover and refrigerate
43
) Line platter with spinach
44
Mound black bean salad in center
45
Slice pork
46
Alternate pork and avocado slices around salad
47
Discard bay leaves from sauce and drizzle sauce over pork and avocado
48
Sprinkle with parsley