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- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins 2 1/4 to 2 1/2 pounds total
- 2 tablespoons olive oil
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 3 navel oranges
- 5 ounces baby spinach trimmed (6 cups leaves)
- 4 cups thinly sliced Napa cabbage from 1 medium head
- 1 red bell pepper cut lengthwise into thin strips
- 1/2 cup golden raisins
- 2 firm-ripe California avocados
- Preheat oven to 350°F.
- Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
- Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total.
- Leave pork in skillet.
Make glaze and roast pork:
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
- Let pork stand in skillet at room temperature 10 minutes.
- (Temperature will rise to about 155°F while standing.)
Make vinaigrette while pork roasts:
- Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
Prepare salad ingredients while pork stands:
- Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette.
- Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
- Cut pork at a 45-degree angle into 1/2-inch-thick slices.
- Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top.
- Drizzle some vinaigrette over avocados and oranges.
- Pour any juices from skillet over pork.