YIELD: Makes 6 to 8 main-course servings
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasco
• 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
• 5 ounces baby spinach, trimmed (6 cups leaves)
• 3 navel oranges
• 4 cups thinly sliced Napa cabbage (from 1 medium head)
• 1/2 cup golden raisins
• 1 red bell pepper, cut lengthwise into thin strips
• 2 firm-ripe California avocados Special equipment: an instant-read thermometer
• Preheat oven to 350°F.
• Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
• Heat oil in an oven-proof 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.
• 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