Smoked Pork Tenderloin Banh Mi Sandwich

Directions

• Pork & Marinade
• Combine all marinade ingredients and whisk together.
• Remove pork from marinade and pat dry with paper towel. Trim off any especially-thick bits of fat.
• Place pork and marinade in large zip-lock bag or bowl. Cover and refrigerate for 8-12 hours.
• Wipe off any noticeable bits of vegetables from the marinade. Smoke or bake the pork tenderloin at 225-250 degrees Fahrenheit until the internal temperature reaches 140-145 degrees Fahrenheit. Allow to rest for 15 minutes before slicing.
• Pickled Carrots & Daikon
• Combine salt and jullienned vegetables in a bowl and mix together very well. All to sit for 15-20 minutes, as salt draws moisture out of the vegetables. Then rinse vegetables in a bowl of fresh water, cycling the fresh water 2-3 times to rinse as much salt off as possible. Squeese vegetables somewhat dry, and then allow to dry further in a colander for 20 minutes.
• Combine water, vinegar, and sugar. Stir until sugar is dissolved.
• Fill a jar (or other container) with the vegetables. Pour the brine over top, making sure to completely cover the vegetables. This recipe is the exact amount to fill 1 quart jar with vegetables and brine.
• Cover the jar (or other container) and refrigerate at least 12 hours before using.
• Banh Mi Sauce
• Transfer the used marinade into a small saucepan. Simmer on medium heat for at least 5 minutes, to ensure it is cooked through. Skim off any noticeable fat that floats to the surface.
• Thoroughly puree any solids in the mixture by blending it all with an immersion blender. Alternatively, you could strain out the solid bits with a fine mesh strainer.
• While cooking on low heat, stir in a small amount of cornstarch slurry until the desired thickness is achieved. Cornstarch slurry is made by combining equal parts cornstarch and cold water. You will probably only need about 2 teaspoons of each to thicken up this amount of sauce. I like the sauce to be a little thinner than gravy.
• The Sandwich
• Slice some medium-thick slices of pork loin.
• Slice most of the way through the bread, so it hinges open like a sub sandwich.
• Spread mayo on both inner sides of the bun.
• Lay down enough slices of pork to fully cover the bun.
• Spoon some of the marinade sauce over top of the pork.
• Put some of the pickled carrots and daikon on top of the pork, followed by slices of cucumber and hot pepper.
• Set down a small pile of cilantro leaves. Optionally, drizzle a squirt or two of Sriracha.
• Enjoy!