2 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lbs total)
2 Tbsp olive oil
1 cup packed dark brown sugar
2 Tbsp finely chopped garlic
1 Tbsp Tabasco sauce
3 Tbsp fresh lime juice
1 Tbsp fresh orange juice
1 Tbsp Dijon mustard
1 tsp curry powder, toasted
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil (or less)
3 navel oranges
5 oz baby spinach, trimmed
4 cups thinly sliced Napa cabbage
1 red bell pepper, cut into thin strips
1/2 cup golden raisins
Preheat oven to 350ºF.
Stir together salt, pepper, cumin, chili powder and cinnamon, then coat pork with spice rub.
Heat oil in an ovenproof 12-in heavy skillet over moderate heat, 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 registers 140º, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes.
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, 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 a row on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.