Ingredients

• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 4 cups thinly sliced Napa cabbage (from 1 medium head)
• 3 navel oranges
• 2 firm-ripe California avocados
• 1 cup packed dark brown sugar
• 5 ounces baby spinach, trimmed (6 cups leaves)
• 1 red bell pepper, cut lengthwise into thin strips
• 1/2 cup golden raisins
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons finely chopped garlic
• 2 teaspoons salt
• 1 tablespoon Tabasco
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon curry powder, toasted