Spanish Roast Pork Tenderloin with Beets and Blood Oranges

Sunday March 15

The surprising presence of blood oranges led to this: a simple beet and orange salad, with a drizzle of white balsamic vinegar. What was nice was that it was very difficult to tell which was which.
The pork loin was coated with a light crust of pimenton (smuggled across the border: can't find a supplier in St. Kits), cumin, and coriander. On the side: a quick red onion confit (in lieu of a Spanish sherry sauce).