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Ingredients

• 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 lb 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 oz 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
• **
• Special equipment: an instant-read thermometer

Description

I Have Made This Wonderful Salad Several Times And It Never Fails To Please. It Is Delicious And Packed With Flavor - Plus, It Makes A Beautiful And Colorful Presentation. The Sweetness Of The Sugary Pork Crust Is Delicious With The Citrus Ingredients I

Group Recipes