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1
Preheat oven to 350F.
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2
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.
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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.
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4
Leave pork in skillet.
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5
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
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6
Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140F, about 20 minutes.
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7
Let pork stand in skillet at room temperature 10 minutes.
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8
(Temperature will rise to about 155F while standing.)
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9
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.
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10
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
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11
Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette.
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12
Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.
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13
Cut pork at a 45-degree angle into 1/2-inch-thick slices.
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14
Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top.
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15
Drizzle some vinaigrette over avocados and oranges.
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16
Pour any juices from skillet over pork.
