This is the ultimate leftovers meal. Unless you are serving a family of about 8, you should be good for the next day too. Pictured here is too much food (I got the serving size wrong).
Inspiration: Epicurious
Ingredients
Pork Roast:
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 tsp salt
3/4 tsp ground allspice
3/4 tsp ground ginger
2 3/4-lb pork tenderloins
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
1/2 tsp ground allspice
Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley
Black Bean, Heart of Palm, and Corn Salad:
1 (16-oz) can black beans, rinsed, drained
1 (10-oz) package frozen corn, thawed, drained
1 (7.5-oz) 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
Preparation
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.
For sauce, combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes.
For salad, mix all ingredients in medium bowl. Season salad to taste with salt and pepper.
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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