Ingredients
The following ingredients have 7 Servings
- 1 cup buckwheat
- 2 cups water
- 1 (15.5-ounce) can black beans, rinsed and drained
- 1 ripe mango, peeled, pitted and diced (about 1 cup)
- 1/4 cup thinly sliced red onion
- 1/2 teaspoon lime zest
- 1 1/2 tablespoons lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon hot sauce
- 2 pork tenderloins (about 2 pounds total), pat dry and cut into 6 equal portions
- 3 ounces vegetable chips
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1-2 tablespoons water, as needed
- 1/2 cup plain Greek yogurt (I used nonfat)
- 1 1/2 teaspoons mint, chopped
- 1/2 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 teaspoon hot sauce
Instruction
- Place buckwheat in a medium saucepan along with 2 cups of water. Bring to a boil, then cover and lower heat to simmer for 10 minutes, or until tender. Rinse w cold water and drain well. Add black beans, mango, red onion, lime zest, lime juice, salt and hot sauce. Mix well to combine and refrigerate until ready to serve.
- Preheat oven to 375°F. Place vegetable chips in the bowl of a food processor and pulse until ground into a powder. Place on a large plate and add 1 teaspoon salt along with cumin, chili powder, smoked paprika and garlic powder. Mix together thoroughly so the spices are evenly distributed. Roll each piece of pork in the veggie-spice mix, pressing to adhere.
- Heat oil in a large, oven-proof skillet over medium-high heat. Sear the pieces of pork tenderloin for a few minutes per side, until nicely browned all over. Transfer the skillet to preheated oven and cook 15-20 minutes, until the internal temperature reaches 145°F. Remove from oven and let rest for 10 minutes.
- While pork rests, make the crema. In a small bowl, mix together yogurt, mint, lime zest, lime juice and hot sauce.
- Slice pork into medallions and serve alongside buckwheat salad with crema drizzled over top.
