For Buckwheat Salad:

• 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

For Pork:

• 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

For Crema:

• 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