Ingredients
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2 teaspoons salt
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1/2 teaspoon black pepper
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon cinnamon
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2 (1 lb) pork tenderloin (approx. weight)
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2 tablespoons olive oil
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1 cup dark brown sugar (not light)
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2 tablespoons finely chopped garlic
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1 tablespoon hot sauce (Tabasco)
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3 tablespoons fresh lime juice
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1 tablespoon fresh orange juice
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1 tablespoon Dijon mustard
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1 teaspoon curry powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup olive oil
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3 navel oranges
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5 ounces baby spinach leaves, trimmed (6 cups)
Instructions
- Pre-heat oven to 350 degrees.
- 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 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°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.