Vietnamese Banh Mi Sandwich

Ingredients

1 lb Indiana Kitchen boneless pork loin sliced

4 8-inch bread rolls or baguettes

1 medium carrots peeled and shredded

1 small cucumber peeled and sliced into 3-inch strips

1-1/4 cups shredded lettuce

2 green onions chopped

1/2 jalapeno pepper

1/4 cup chopped fresh cilantro

1/2 cup sweet chili sauce divided

1/4 cup mayonnaise

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp olive oil

1/4 tsp pepper

Sriracha chili sauce

Instructions

1. Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.

2. Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.

3. Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.