- 1 1/2 pound pork tenderloin, trimmed
- 2 24-inch baguettes, ideally soft baguettes
- 1/3 cup mayonnaise
- 32 fresh cilantro sprigs
- 1 small cucumber, peeled, halved lengthwise, seeded, and thinly sliced
- 1/4 cup sugar
- 4 cloves garlic, smashed
- 4 teaspoons chili sauce, such as sriracha
- 6 tablespoons fresh lime juice, (from 3 to 4 limes)
- 4 teaspoons Asian fish sauce
- Vegetable Mixture:
- 2 tablespoons seasoned rice vinegar
- 1/4 teaspoon salt
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded daikon radish
- 1/2 cup red onion, thinly sliced
- calories 460
- protein 31 g
- fat 9 g
- sodium 920 mg
- cholesterol 60 mg
- satfat 1 g
- carbohydrate 64 g
- fiber 5 g
How to Make It
To make the marinade: In a mortar and pestle, combine sugar, garlic and chili sauce, mashing them into a paste. Add lime juice and fish sauce. Set 1/4 cup of the mixture aside in the refrigerator. Transfer remaining mixture to a resealable bag, add pork, and set aside in the refrigerator for 2 to 4 hours.
About 30 minutes before serving, make the vegetable mixture: In a large bowl, combine vinegar and salt. Add carrots, radish and onion. Set mixture aside, stirring occasionally, for 30 minutes.
Meanwhile, preheat oven to 450 degrees F. and line a shallow baking pan with foil. Remove pork from marinade (discard marinade), transfer pork to the prepared pan, and roast until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium), 20 to 25 minutes. Remove pork from the oven and let rest 5 minutes.
Thinly slice the pork. Trim the ends off the baguettes and cut each crosswise into 4 pieces. Cut each piece horizontally, so it’ll open like a book. Gently fold each piece open and spread with mayonnaise. Top with cucumber, pork slices and reserved marinade (drizzle it over the pork), vegetable mixture, and cilantro and serve.