Ingredients
1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon chili powder1/4 teaspoon pepper1 pork tenderloin (1 pound)2 teaspoons olive oil1/3 cup packed brown sugar6 garlic cloves, minced1-1/2 teaspoons hot pepper sauceSALAD:4-1/2 teaspoons lime juice1-1/2 teaspoons orange juice1-1/2 teaspoons Dijon mustard1/2 teaspoon curry powder1/8 teaspoon pepper2 tablespoons olive oil1/4 teaspoon salt1 package (6 ounces) fresh baby spinach
Preparation
Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork. In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork.
Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes
before slicing. For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.
