Prepare vinaigrette: combine cider vinegar, TABASCO® Chipotle Sauce, and salt in small bowl. Gradually whisk in olive oil and sesame oil.
Cook sugar snap peas and enough water to cover in small saucepan. Heat to boiling over high heat for 1 minute. Drain; rinse in cold water. Thinly slice pork tenderloin.
To serve, line large platter with Boston lettuce leaves. Toss sugar snap peas, pork tenderloin slices, cucumber, mango, red onion, and cilantro. Pour vinaigrette over salad.
Makes 4 servings.