>From the Epicurious website...
~~~~~ ISLAND PORK TENDERLOIN SALAD Active time: 1 1/4 hr Start to finish: 1 1/4 hr serving size Makes 6 to 8 main-course servings. ingredientsFor 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 preparationPrepare pork: Preheat oven to 350°F. 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. -- Rhonda G in Missouri .