Island Pork Tenderloin Salad

Preparation

1. Prepare pork:

   Step 1

   Preheat oven to 350°F.

   Step 2

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

   Step 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.

2. Make glaze and roast pork:

   Step 4

   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.)

3. Make vinaigrette while pork roasts:

   Step 5

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

4. Prepare salad ingredients while pork stands:

   Step 6

   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.

5. Assemble salad:

   Step 7

   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.