Spiced Pork Tenderloin with Spinach Coleslaw | RICARDO

Ingredients

• 2 tbsp brown sugar
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp chili powder
• 1/4 tsp ground cinnamon
• 1 garlic clove, finely chopped
• 2 pork tenderloins
• 1/4 cup (60 ml) mayonnaise
• ¼ cup (60 ml) orange juice
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) rice vinegar
• 1 tsp (5 ml) Dijon mustard
• 6 cups (510 g) Savoy cabbage, thinly sliced
• 4 cups (100 g) baby spinach
• 1 avocado, diced