Prep 20 mins
Cook 20 mins
Vietnamese Style sandwich
- 1⁄2 cup shredded carrot
- 1⁄2 cup daikon radish
- 1 tablespoon cider vinegar
- 2 teaspoons sugar
- 1⁄4 teaspoon kosher salt
- 3 tablespoons chili-garlic sauce (such as lee kum kee)
- 1 1⁄2 teaspoons sugar
- 1 (7 lb) pork tenderloin, trimmed
- cooking spray
- 1⁄2 teaspoon salt
- 3 tablespoons fat-free mayonnaise
- 2 (20 inch) French baguettes
- 1 cucumber (cut into 16 thin strips)
- 16 fresh cilantro stems
- 2 sprigs green onions, cut length wise
- 1 seeded thinly sliced jalapeno pepper
- Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
- Preheat oven to 400°F.
- Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
- Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.
- Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
- Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.
So delicious and refreshing!!! I used leftover pork roast and just seasoned it with the rub. I loved it!