The vanilla bean is the seed pod of specific varieties of orchids. Over 150 types of vanilla orchids grow around the world, with the most common species producing bourbon and Tahitian vanilla bean. The seeds of the pod are used to flavor baked goods and drinks, as well as used as fragrance for all types of home products and perfumes.

Although Andrew Shotts, owner of Garrison Confections, is a creative and talented pastry chef and chocolatier, he has a delicious way to use the flavor of vanilla to marinate pork tenderloin and as a seasoning in this summery and vibrant corn and mango salad.

3 pork tenderloins, about ¾ to 1 pound each, trimmed
½ cup soy sauce
½ cup honey
3 vanilla beans, split and seeds scraped
¼ cup olive oil
2 tablespoons freshly squeezed orange juice
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
Corn-Mango Salad, recipe follows

1. Place tenderloins in a single layer in shallow dish. In bowl, whisk together the soy sauce, honey, vanilla seeds, olive oil, orange juice, shallots and ginger until combined. Pour over pork and toss to coat. Cover dish with plastic wrap and marinate at room temperature for 2 hours.

2. Preheat grill to medium-high. Remove pork from marinade, shaking off excess, and grill, turning frequently, until an instant-read thermometer inserted into the thickest part registers 155 degrees F. Transfer to platter and let rest 10 minutes before slicing.

3. Meanwhile, put marinade in small saucepan over medium heat and simmer until thickened, about 15 minutes.

4. Slice pork into ½-inch thick slices. Place Corn-Mango Salad on serving platter and top with pork slices. Peel and pit avocado, cut into large chunks, and scatter over pork. Drizzle hot marinade over dish and serve.

Serves 6-8.

CORN-MANGO SALAD

4 cups fresh corn kernels
¼ cup plus 2 tablespoons olive oil
2 cloves garlic, finely chopped
1 red bell pepper, stemmed, seeded, and finely diced
1 yellow bell pepper, stemmed, seeded, and finely diced
1 green bell pepper, stemmed, seeded, and finely diced
½ cup packed cilantro leaves, roughly chopped
2 cups diced peeled mango
½ cup finely chopped red onion
½ jalapeno, seeded and minced
1 vanilla bean, split and seeds scraped
Juice of 1 lime
Salt and freshly ground black pepper, to taste

1. Bring medium pot of water to a boil and add large pinch of salt. Add corn and cook until softened, about 1 minute. Drain well and reserve.

2. Heat ¼ cup of oil in large skillet over medium heat. Add garlic and cook until just beginning to brown. Stir in corn, red, yellow, and green peppers and cook until softened, about 5 minutes. Transfer to bowl and cool.

3. Add to bowl 2 tablespoons oil, cilantro, mango, onion, jalapeno, vanilla seeds, and lime juice and stir. Season with salt and pepper. Mix well and refrigerate until ready to serve.

Makes about 10 cups.

Special Thanks:
Andrew Shotts
Garrison Confections
815 Hope Street
Providence, RI 02906
401-490-2740
http://www.garrisonconfections.com