Ingredients
2
3/4-pound pork tenderloins
1
1/2 cups fresh orange juice
2
tbsp minced peeled fresh ginger
2
avocados, peeled, pitted, sliced crosswise
Black Bean, Heart of Palm, and Corn 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
cup chopped fresh cilantro
Directions
2.
Preheat oven to 450°F. 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 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
4.
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.)
5.
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.)
6.
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.
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