Island Pork Tenderloin (Optional Salad)

Ingredients

FOR PORK

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon

• 2 (1 lb)  pork tenderloins (approx. weight)
• 2 tablespoons olive oil

FOR GLAZE

• 1 cup dark brown sugar (not light)
• 2 tablespoons finely chopped garlic
• 1 tablespoon hot sauce (Tabasco)

FOR SALAD VINAIGRETTE

• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

FOR SALAD

• 3 navel oranges
• 5 ounces baby spinach leaves, trimmed (6 cups)
• 4 cups napa cabbage, thinly sliced (from 1 medium head)
• 1 red bell pepper, cut lengthwise into thin strips
• 1/2 cup golden raisin
• 2 avocados

Directions

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

3. 3

   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.

4. 4

   Make glaze and roast pork:.

5. 5

   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.).

6. 6

   Make vinaigrette while pork roasts:.

7. 7

   Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

8. 8

   Prepare salad ingredients while pork stands:.

9. 9

   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.

10. 10

    Assemble salad:.

11. 11

    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.