Recipe from Good Housekeeping magazine, Jan/Feb 2021
- 12 oz. pork tenderloin (halved)
- 1 Tbsp oil
- 1 tsp five spice powder
- 3 Tbsp maple syrup
- 1 Tbsp fish sauce
- 1/4 cup rice vinegar
- salt
- daikon (4 inch piece)
- 2 peeled, julienned carrots
- 1 jalapeno pepper, thinly sliced
- 1 cup cilantro
- 1 baguette or 2 French rolls
- mayonnaise
- sriracha sauce
Heat 1 Tbsp oil in a large iron skillet on medium high.
Season pork tenderloin with 1 tsp. five spice powder and 1/4 tsp salt.
Cook about 6 minutes, turning, until browned on all sides.
Transfer skillet to oven.
Roast 15 to 18 minutes or until internal temperature reaches 145 degrees F.
While meat is roasting, make vegetables.
Whisk together: 1/4 cup rice vinegar, 1 Tbsp maple syrup, 1/2 tsp salt.
Add daikon, sliced carrots and jalapeno, toss.
Set aside, stirring occasionally to coat with sauce.
Remove cooked pork from oven.
Mix 2 Tbsp maple syrup and 1 Tbsp fish sauce.
Spoon over pork.
Transfer pork to cutting board.
Let meat rest 5 minutes before slicing.
Split baguette, cut in 4 pieces, spread with mayonnaise. (Or put mayo on rolls).
Add vegetables and 1/2 cup cilantro.
Top with sliced pork and 1/2 cup more cilantro.
Drizzle with sriracha sauce.
