Southwestern Pork Lettuce Wraps

• 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)

1. 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.
2. Stir together beans, rice, scallions, and 1/3 cup of the mayonnaise mixture. Cover and chill until ready to use.
3. 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.
4. Preheat grill to medium (350u0b0F to 400u0b0F). Place tenderloin on oiled grates. Grill, uncovered, turning occasionally, until a thermometer registers 140u0b0F when inserted in thickest portion of tenderloin, 13 to 15 minutes. Let rest 10 minutes. Thinly slice pork.
5. 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.

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

Taken from www.myrecipes.com/recipe/southwestern-pork-lettuce-wraps (may not work)