4 cups napa cabbage thinly sliced (from 1 medium head)
3 navel oranges
0.5 cup olive oil
1 tablespoon orange juice fresh
2 pork tenderloin
1 bell pepper red cut lengthwise into thin strips
0.5 teaspoon salt
1 tablespoon all the tabasco sauce you handle
Equipment
bowl
frying pan
oven
knife
whisk
kitchen thermometer
Directions
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.
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.)
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
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.
