Island Pork Tenderloin (Optional Salad)

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Nutrition per serving    (USDA % daily values)
CAL
863
FAT
187%
CHOL
34%
SOD
112%

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Ingredients for 6 servings

1 red bell pepper , cut lengthwise into thin strips

FOR SALAD VINAIGRETTE

5 ounces baby spinach leaves, trimmed (6 cups)

1/2 cup olive oil

3 tablespoons fresh lime juice

FOR SALAD

1/4 teaspoon black pepper

1 tablespoon fresh orange juice

1 teaspoon curry powder

2 tablespoons finely chopped garlic

2 tablespoons olive oil

1/2 cup golden raisin

FOR GLAZE

2 teaspoons salt

1 teaspoon chili powder

1 tablespoon hot sauce (Tabasco)

2 avocados

1 teaspoon ground cumin

FOR PORK

1/2 teaspoon salt

1 tablespoon Dijon mustard

1 teaspoon cinnamon

3 navel oranges

2 (1 lb) pork tenderloins (approx. weight)

1/2 teaspoon black pepper

4 cups napa cabbage , thinly sliced (from 1 medium head)

1 cup dark brown sugar (not light)

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