Island Pork Tenderloin Salad

epicurious.com

terimt

6 to 8 main-course servings

subheading: For pork:

2 teaspoons salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (2 ¼ to 2 ½ pounds total)

2 tablespoons olive oil

subheading: For glaze:

1 cup packed dark brown sugar

2 tablespoons finely chopped garlic

1 tablespoon Tabasco

subheading: For vinaigrette:

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon Dijon mustard

1 teaspoon curry powder, toasted

½ teaspoon salt

¼ teaspoon black pepper

½ cup olive oil

subheading: 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

½ cup golden raisins

2 firm-ripe California avocados

Special equipment: an instant-read thermometer

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