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DIRECTIONS

For a whole loin of pork, trim away excess fat, leaving a 1/4-inch-thick protective layer With the sharp tip of a boning knife or other small thin blade, carefully separate the slim tenderloin muscle from the side of the larger loin. Cut the loin crosswise in half. For pork chops, see note above left.
To brine the pork, combine all of the brine ingredients through the chili flakes with 2 cups water in a non-aluminum Saucepan. Heat until the salt and sugar dissolve, stirring occasionally. Set aside to let the mixture cool.
Place the pork in a stainless-steel, plastic, or glass container deep enough to hold the pork and still have at least a few inches of room above it. Pour the brine mixture over the pork and add enough cool water to cover. Swish the mixture gently to evenly distribute the seasonings. Cover and refrigerate the narrow tenderloin for 1 day, then remove it from the brine, cover, and refrigerate separately. The 2 large loin pieces are tastiest if left in the brine for 2 days.
At the end of the brining time, remove the pork; discard the brine. Pick off any spices that cling to the meat. Trim all 3 pieces of the pork of any extraneous fat and all tough silvery sinew. Trim with care so that the clean muscle is smooth, not ragged.
In a bowl, blend all of the marinade ingredients. Scrape the mixture over the pork and massage well into the meat. Seal and refrigerate for 12 to 24 hours. Turn the meat once or twice to redistribute the marinade. Let come to room temperature before cooking. Drain and discard the marinade.
Preheat the oven to 375°F. Move an oven rack to the top third of the oven.
To sear the pork, heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 1 teaspoon of the oil and swirl to glaze the pan. When nearly smoking, add the slender pork tenderloin and sear until golden brown on all sides, 1 minute or less. Remove the tenderloin to a flat rack set in a shallow roasting pan. Wipe the pan clean and repeat the searing process one by one with the 2 hefty loin pieces. Be sure the oil is nearly smoking before adding the meat. Also, turn it with tongs (not a fork) so that you don't pierce it and lose the juices. Each of the larger loin pieces require about 2 minutes to sear. Put the seared loin pieces on the roasting rack without crowding.
Roast the pork until an instant-read thermometer registers 140°F when thrust into the center of the thickest portion of each piece, 5 to 10 minutes for the tenderloin, 15 to 20 minutes for the heftier loin pieces. (Timing will differ depending on the depth of the sear.) Check the temperature often so you do not overcook the pork. As each piece is done, transfer it to a rack to cool.
Meanwhile, blanch the spinach for the Sauce for 5 seconds in rapidly boiling water Plunge into ice water to chill. Drain well, then squeeze out all excess water.
Shortly before serving, complete the Sauce: In a food processor, process the roasted peppers and spinach until chunky. Add all of the other pepper Sauce ingredients and process until smooth, 3 to 4 minutes. Seal until ready to use with a piece of plastic wrap pressed directly on the surface of the Sauce to preserve its color.
Serve the pork tepid or at room temperature, thinly sliced against the grain. Fan the slices prettily and spoon generous amounts of the Sauce on top.