Island Pork Tenderloin with Avocado, Orange, and Jícama Salad

A perfect dinner to make for your love!
I halved the below recipe to feed two and still had leftovers.
You can prepare the spice rubbed pork and the salad (except for the sliced avocado) a day ahead.
For an appealing salad variation, see this recipe on epicurious.

For pork

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
  
• 2 tablespoons olive oil

For glaze

• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasco

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

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. Leave pork in skillet. (I used a dutch oven).

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin (I added water to make it pourable and easier to spread). Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in loosely covered skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Avocado, Orange, and Jícama Salad

• 3 navel oranges
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sugar
• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• 1 medium jícama (about 3/4 pound)
• 2 firm-ripe California avocados

With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.

While pork is cooking, assemble plates with salad.

Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.

Remove pork to a cutting board and slice.

Heat the skillet or dutch oven back up and whisk to loosen the hardening sugar and create a sauce.

Top salad with 1/4" slices of pork cut at a 45º angle. Drizzle with sugary pan drippings.