Pork Tenderloin
1 pork tenderloin
1 stick lemongrass
2 cloves garlic, smashed
1 birds eye chili (optional)
1/4 cup fish sauce
2 Tbsp Honey
2 Tbsp Lime Juice (about half a lime)
2 Tbsp Vegetable or Canola Oil
Pickled Vegetables
2 carrots
1 bunch radishes
1 large cucumber
1 Tbsp salt
1/4 cup granulated sugar
1/2 cup white (or rice) vinegar
1 cup warm water
Sandwiches
4 small baguettes, or 2 large cut in half
1/2 cup mayonnaise
2 Tbsp Sriracha
Cilantro
Hoisin Sauce
1. Combine all of the pork tenderloin ingredients in a plastic bag or tupperware and marinate 2 hours or up to overnight in the fridge.
2. Cut the carrots, radishes, and cucumbers into matchsticks. Place in a jar and cover with the sugar, salt, vinegar, and warm water. Let sit for half an hour or up to overnight in the fridge.
3. Heat the oven to 425 degrees. Heat a skillet on high and sear the pork tenderloin on all sides. Place the pork tenderloin in the oven and cook for 15 minutes, turning over half way through.
4. While the tenderloin is cooking, combine the mayo and sriracha, and cut up the cilantro. Slice the baguettes horizontally to make a sandwich bun.
4. Remove tenderloin from oven and let rest for 5 minutes, then cut into thin slices. Brush with hoisin sauce.
5. To assemble the sandwiches, first spread the baguettes with the sriracha mayo. Then add the pork tenderloin, pickled vegetables, and plenty of cilantro.
Enjoy! Makes 4 sandwiches.
1 pork tenderloin
1 stick lemongrass
2 cloves garlic, smashed
1 birds eye chili (optional)
1/4 cup fish sauce
2 Tbsp Honey
2 Tbsp Lime Juice (about half a lime)
2 Tbsp Vegetable or Canola Oil
Pickled Vegetables
2 carrots
1 bunch radishes
1 large cucumber
1 Tbsp salt
1/4 cup granulated sugar
1/2 cup white (or rice) vinegar
1 cup warm water
Sandwiches
4 small baguettes, or 2 large cut in half
1/2 cup mayonnaise
2 Tbsp Sriracha
Cilantro
Hoisin Sauce
1. Combine all of the pork tenderloin ingredients in a plastic bag or tupperware and marinate 2 hours or up to overnight in the fridge.
2. Cut the carrots, radishes, and cucumbers into matchsticks. Place in a jar and cover with the sugar, salt, vinegar, and warm water. Let sit for half an hour or up to overnight in the fridge.
3. Heat the oven to 425 degrees. Heat a skillet on high and sear the pork tenderloin on all sides. Place the pork tenderloin in the oven and cook for 15 minutes, turning over half way through.
4. While the tenderloin is cooking, combine the mayo and sriracha, and cut up the cilantro. Slice the baguettes horizontally to make a sandwich bun.
4. Remove tenderloin from oven and let rest for 5 minutes, then cut into thin slices. Brush with hoisin sauce.
5. To assemble the sandwiches, first spread the baguettes with the sriracha mayo. Then add the pork tenderloin, pickled vegetables, and plenty of cilantro.
Enjoy! Makes 4 sandwiches.
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