Name: Island Pork Tenderloin Salad
Cook time: 1 h
Total time: 1 h
Ingredients: 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

For pork

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

For glaze

1 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

For vinaigrette

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

For salad

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

Prepare pork:

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 130°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 145°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.

Assemble salad:

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.