Ingredients:
- 1 to 1/2 LB pork tenderloin
- 1 Tablespoon Nashville Spice Company Vietnamese Pork Rub
- 1 Tablespoon low sodium soy sauce
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 3 medium carrots, peeled and coarsely shredded
- 4 small whole grain French baguettes or 2 larger ones, cut in half
- 4 Tablespoons light or homemade mayonnaise
- 1 large English cucumber, halved crosswise and sliced lengthwise into thin slices
- 1/2 cup fresh cilantro leaves
- 2 jalapeños, stems and seeds removed and sliced
Instructions:
- Place pork in a glass dish and pour the soy sauce over it.
- Sprinkle the Vietnamese Pork Rub over the pork tenderloin, cover and refrigerate for at least 30 minutes and up to 2 hours.
- While pork is marinating, combine vinegar and sugar in a small saucepan or medium high heat.
- Once sugar has dissolved add carrots and radishes, remove from heat and let sit for at least 30 minutes, drain and refrigerate.
- Heat grill to medium high heat and set one side to indirect heat.
- Place pork tenderloin over the direct heat for about 2 minutes per side, then move to indirect heat.
- Cook pork over indirect heat for about 30-45 minutes or until the internal temperature reaches 165 degrees.
- Remove from grill, rest for 5-10 minutes and then thinly slice meat.
- Slice baguettes horizontally, remove some of the bread from the center of both the top and bottom pieces. (This helps keep the filling from sliding out.)
- Spread 1 Tablespoon of mayonnaise on the top and bottom of each baguette. (1 Tablespoon per baguette, divided)
- Layer, cucumbers, pork, pickled carrots and radishes, cilantro and jalapeños on bottom half of bread. Add top of bread to the sandwich and serve.