Pork Tenderloin Banh Mi

2 + 4 tablespoons soy sauce or Tamari

2 teaspoons toasted sesame oil, divided

2 teaspoons honey

1 tablespoon chili garlic sauce, optional

Juice of 2 limes, divided

1 # pork tenderloin or pork loin

3 + 1 tablespoons Sesame Teriyaki Seasoning

¼ cup rice wine vinegar

1 hot house cucumber, thinly sliced

1/3 cup carrot, shredded

1/3 cup daikon radishes, shredded (traditional radish can be used in place of daikon)

1 -2 jalapeños, thinly sliced

¼ cup cilantro leaves, roughly chopped

Pickled red onions

1 baguette

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1. In a glass baking dish or zip-top bag add 4 tablespoons soy sauce, 1 teaspoon sesame oil, the honey, chili garlic sauce if using, and half of the lime. Mix well and then add the pork. Refrigerate for 30 minutes or up to 3 hours.

2. Preheat oven to 400ºF. Coat a rimmed baking sheet with cooking spray.

3. Remove pork from marinade (discard marinade) and place pork on the prepared pan. Sprinkle with 3 tablespoons Sesame Teriyaki seasoning. Roast for 20 minutes or until internal temperature reaches 145ºF.

4. Set oven to broil. Broil pork until brown and crispy, about 2 -4 minutes. Let cool 20 minutes. Then slice into very thin slices.

5. Meanwhile make the vinaigrette. In a small bowl combine the remaining 2 tablespoons soy sauce, 1 teaspoon of sesame oil, remaining half of the lime juice, rice wine vinegar, and 1 tablespoon Sesame Teriyaki. Mix well. Set aside.

6. Slice the baguette in half lengthwise. If desired, place the baguette halves under the broiler to lightly toast, 2 to 3 minutes

7. Drizzle the baguette with vinaigrette. Layer the baguette with cucumber, carrots, daikon, jalapeños, cilantro leaves, and if using the pickled red onion, and the pork.

8. Slice the baguette in half, then cut each section in to half again, creating 4 equal portions.

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