A really nice combination that made the whole office smell gooood.  The pork was seasoned with a spice rub consisting of cinnamon, cumin, chili powder, salt, and pepper and glazed with a brown sugar/garlic/tabasco mixture.  The salad was dressed with a mixed citrus/curry vinaigrette.

Wish I thought to take a picture of the beautiful pains d’epi that I bought at the Green City Market this morning – next time.  And for those of you keeping track, I’m doing market cooking tomorrow – probably something southwestern.