For Buckwheat Salad: 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.

For Pork: 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.