Island Pork Tenderloin Salad

The Pork:
16 oz Lean Pork Tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 tablespoons olive oil
1/4 brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon tabasco sauce
 Serves 4

1. Preheat oven to 350 degrees
2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
3. Heat 1 tablespoon oil in a skillet over moderately high heat and brown pork, turning, about 4 minutes.
4. Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 20 minutes.



The Salad:

For one salad:
1/2 orange, peeled and cut (or can of Mandarin oranges or clementine)
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into thin strips
1 tablespoon golden raisins (or Craisins)
1 cup cabbage, shredded (We use romaine lettuce instead)
6 ounces Island Pork Tenderloin (see above)
2 tablespoons Asian Sesame Dressing

1. Peel and cut oranges crosswise into 1/4 inch thick slices and set aside.
2. Toss spinach, cabbage, bell pepper, and raisins in a large bowl.
3. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.