Island Pork Tenderloin (Optional Salad)

This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• FOR PORK

• 2  teaspoons salt
• 1⁄2 teaspoon black pepper
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1  teaspoon cinnamon
• 2 (1 lb)  pork tenderloin (approx. weight)
• 2  tablespoons olive oil

• FOR GLAZE

• 1  cup dark brown sugar (not light)
• 2  tablespoons  finely chopped garlic
• 1  tablespoon  hot sauce (Tabasco)

• FOR SALAD VINAIGRETTE

• 3  tablespoons fresh lime juice
• 1  tablespoon  fresh orange juice
• 1  tablespoon Dijon mustard
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup olive oil

• FOR SALAD

• 3  navel oranges
• 5  ounces  baby spinach leaves, trimmed (6 cups)
• 4  cups napa cabbage, thinly sliced (from 1 medium head)
• 1  red bell pepper, cut lengthwise into thin strips
• 1⁄2 cup golden raisin
• 2  avocados

Directions

1. Pre-heat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
3. 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.
4. Make glaze and roast pork:
5. 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.).
6. Make vinaigrette while pork roasts:
7. Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
8. Prepare salad ingredients while pork stands:
9. 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.
10. Assemble salad:
11. 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.