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Grenadian Calypso Roast Pork and Black Bean Salad

Grenada Calypso roast pork with a black bean and corn salad is a vibrant, flavorful main dish that brings Caribbean brightness to your table.

The pork is rubbed with a fragrant blend of shallots, bay, allspice and ginger, then roasted to juicy perfection and finished with a sweet, tangy orange sauce. The pork is served over a bed of fresh spinach and garnished with creamy avocado slices for contrast in texture and flavor.

Paired with the chilled black bean and corn salad, the combination is balanced and visually appealing — the sweet orange sauce, herb-forward salad and tender pork work together beautifully.

This recipe is easy to prepare, makes an impressive presentation, and is a delightful addition to your recipe rotation.

Grenada Calypso Roast Pork

If you enjoy international flavors, follow culinary journeys and recipes from around the world to discover more dishes like this one.

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Grenada Calypso Roast Pork & Black Bean Salad

Course
Main Dish
Cuisine
Grenada
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Servings
4
Author
International Cuisine

Ingredients

  • Roast Pork
  • 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 pound pork tenderloins
  • Sauce
  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice
  • Fresh spinach leaves
  • 2 avocados, peeled, pitted and sliced crosswise
  • Minced fresh parsley
  • Black Bean and Corn Salad
  • 1 16-ounce can black beans, rinsed and drained
  • 1 14-ounce can sweet corn (or thawed frozen corn)
  • 1 7 1/2-ounce can hearts of palm, drained and cut into 1/4-inch rounds
  • 2 large tomatoes, seeded and 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

Instructions

  1. For Roast Pork:
  2. Preheat the oven to 450°F (230°C). In a small bowl combine chopped shallots, crumbled bay leaves, salt, ground allspice and ground ginger. Add a generous amount of freshly ground pepper. Rub the mixture evenly over the pork tenderloins. Place the pork on a rack in a roasting pan and roast until the internal temperature reaches 150°F (about 25 minutes). Remove from oven, let cool slightly and serve at room temperature or warm.
  3. For the Sauce:
  4. In a heavy small saucepan combine the orange juice, minced shallots, brown sugar, minced fresh ginger, bay leaves and ground allspice. Season with pepper. Simmer over medium-low heat until the sauce reduces slightly and reaches your desired thickness, about 10 minutes. Remove and discard bay leaves before serving.
  5. For the Salad:
  6. In a medium bowl combine black beans, corn, hearts of palm, diced tomatoes, minced red onion and chopped cilantro. Whisk together olive oil, fresh lime juice and ground coriander, then toss with the salad. Season to taste with salt and pepper. The salad can be made up to one day ahead; cover and refrigerate.
  7. To assemble, line a serving platter with spinach leaves. Mound the black bean salad in the center or around the platter. Slice the roasted pork and arrange slices alternately with avocado slices around the salad. Drizzle the orange sauce over the pork and avocado. Garnish with minced parsley.
  8. Serve and enjoy—this pairs nicely with a refreshing rum punch or your favorite beverage.