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 pounds 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 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
1/2 cup Golden raisins
2 Firm-ripe California avocados

Description

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