Roast Pork calypso style

So last night was the first time in a few days that I didn't have to work too late, so of course I had to cook. The dish I chose to tackle was a roast pork tenderloin from Bon Appetit. The calypso part refers to a Caribbean flair added by ginger, allspice, and orange juice, among other elements.

I began my preheating the oven to 500. I treated my tenderloin with a rub of shallots, bay leaves, salt, allspice, and ginger, plus a hefty portion of black pepper. 

To roast the pork, I placed it in a roasting pan and took the advice of a friend from work: roast for 5 1/2 minutes per pound of meat, then turn off the oven and let it sit for the next hour. It will cook itself to perfection!

While the pork took care of itself, Andy and I prepared the salsa. I steamed the corn and sliced the hearts of palm while Andy seeded and diced the tomatoes. We then minced the red onion and chopped up the cilantro. Black beans were included in the recipe, but we somehow lost track of these between the checkout line and home. No matter though! It was delicious without. In fact, I think the starchiness of the beans would have thrown off the rest of the flavors, but venture forth however you please.

To top it off, I added olive oil and fresh lime juice plus a generous grinding of coriander seed.

As the pork finished up, I combined orange juice, shallots, light brown sugar, minced fresh ginger, bay leaves, and all spice in a small heavy saucepan and simmered it for about ten minutes until it formed a syrup, coating the spoon as I stirred the mixture. I then seasoned it with salt and pepper.

Once the pork was done, I removed it from the oven and sliced it up.

Ay, there's the rub.

Finally, I lined each plate with spinach. I placed a mound of salsa in the center. Then around the edge of the plate, I alternated slices of pork and avocado then drizzled these with the syrup.

Voila!

Rub:
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 lb. pork tenderloins

Syrup:
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons (packed) light brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice

Salsa:
1 15-oz can black beans, rinsed, drained (optional)
1 10-oz package frozen corn, thawed, drained
1 7/5-oz can hearts of palm, drained, cut into 1/4-inch rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

Salad:
Fresh spinach leaves
2 avocados, halved, pitted, peeled, sliced crosswise