Simple yet packed with flavor, this Nacho salad is going to be a hit with your family. Tender pork loin is dry rubbed with Mango Chipotle Rub and grilled to perfection. Sliced over chips and lettuce and served with a generous portion of the fresh Peach Salsa and a drizzle of spiced up sour cream.... oh my!
Preheat your grill to 350ºF. Line a large cutting board with parchment paper. Place the tenderloin on it and place another piece of parchment paper over it. With a meat mallet, lightly pound the tenderloin until it is about evenly 1” thick. If needed, place it on a temp place for transferring to the grill. Generously sprinkle the Mango Chipotle rub on both sides. Place on hot grill - about 3-4 minutes per side (meat thermometer reaches 145ºF). Remove from grill and let rest for about 10 minutes.
Mix the sour cream with the milk until it is just runny enough to drizzle with a spoon. Add the Mango Chipotle rub and stir until mixed evenly. In a medium mixing bowl, whisk the dressing ingredients together. Chop Romaine lettuce into small strips and place in the bowl with the dressing. Toss until coated. Arrange chips on dinner plate. Sprinkle with the dressed lettuce. Slice the pork into 1-2” chunks and arrange generously over the salad. Spoon the peach salsa over the pork and then drizzle with the sour cream mixture. Serve with extra chips and the rest of the salsa on the side. Guests will be diving in for seconds! For a less spicy version, Persian Lime EVOO can be substituted for Citrus Habanero.
