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Categories:
mayonnaise buttermilk fresh cilantro pepper lime juice sugar kosher salt ground cumin black beans microwavable basmati rice scallions black pepper pork tenderloin olive oil butter salsa cotija cheese
Viewed: 39 - Published at: 4 years agoIngredients
- 3/4 cup mayonnaise
- 1/3 cup whole buttermilk
- 1/4 cup chopped fresh cilantro
- 1 canned chipotle pepper in adobo sauce, seeded, plus 1/2 tsp. canned adobo sauce
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 teaspoon granulated sugar
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon ground cumin, divided
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (8.5-oz.) pkg. microwavable basmati rice, prepared according to package directions
- 1/4 cup chopped scallions (2 scallions)
- 1 teaspoon black pepper
- 1 (1-lb.) pork tenderloin, trimmed
- 1 tablespoon olive oil
- 12 butter lettuce leaves (from 1 head)
- 12 tablespoons salsa, divided
- 3 ounces Cotija cheese, crumbled (about 3/4 cup)
Method
- Process mayonnaise, buttermilk, cilantro, chipotle pepper, adobo sauce, lime juice, sugar, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cumin in a food processor or blender until blended and smooth, about 1 minute. Cover and chill until ready to use.
- Stir together beans, rice, scallions, and 1/3 cup of the mayonnaise mixture. Cover and chill until ready to use.
- Stir together black pepper and remaining 3/4 teaspoon salt and 1/4 teaspoon cumin in a small bowl. Rub pork tenderloin with olive oil, and sprinkle with salt mixture.
- Preheat grill to medium (350°F to 400°F). Place tenderloin on oiled grates. Grill, uncovered, turning occasionally, until a thermometer registers 140°F when inserted in thickest portion of tenderloin, 13 to 15 minutes. Let rest 10 minutes. Thinly slice pork.
- Spoon about 1/4 cup bean mixture onto each lettuce leaf, and top each with 2 to 3 slices of pork, 1 tablespoon salsa, and 1 tablespoon cheese. Serve with remaining mayonnaise mixture.
