Sallyanne's pork tenderloin salad

For pork
-2 tsp salt
-1/2 tsp black pepper
-1 tsp ground cumin
-1 tsp chili powder
-1 tsp cinnamon
-2 pork tenderloins (2.25-2.5 pounds total)
-2 Tbl olive oil

For glaze
-1cup packed dark brown sugar
-2 Tbl finely chopped garlic
-1 Tbl Tabasco

For vinaigrette 
-3 Tbl fresh lime juice
-1 Tbl fresh orange juice
-1 Tbl Dijon mustard
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 cup olive oil
-1 tsp toasted curry powder (toast curry in small skillet on stovetop on med-high heat stirring constantly until the curry becomes aromatic, about 3 minutes)

For salad
-3 navel oranges
-5 ounces baby spinach trimmed (about 6 cups leaves)
-4 cups thinly sliced napa cabbage (about 1 medium head)
-1 red bell pepper, cut lengthwise into thin
-1/2 cup golden raisins
-2 firm ripe avocados

Preheat oven to 350

Stir together salt, pepper, cumin, chili powder, and cinnamon then coat pork with spice rub

-heat oil in an ovenproof 12-inch 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 & pat onto top of each tenderloin.  Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees F (about 20 minutes.  Let pork stand in skillet at room temperature 10 minutes (Temperature will rise to about 155 degrees 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.