1 pork tenderloin
4 c cold water
1 c brown sugar
1 c soy sauce
1/4 c Sriracha
1/4 c Chile garlic sauce
2 oranges, cut in half
2 T canola oil
– Combine water, sugar, soy sauce, and Sriracha in a large container, whisking until the sugar is dissolved. Place tenderloin and oranges in the brine and cover. Refrigerate overnight.
– Preheat oven to 400. Remove tenderloin from the brine and rinse off. Pat dry. Heat oil in a sauté pan over medium high heat. Add tenderloin to the pan and sear on all sides. Place tenderloin in oven and roast for about 25 minutes, reaching an internal temperature of 145 degrees. Let tenderloin rest for 5 – 10 minutes before slicing thin on a bias.
Korean Mayo
1 T Brown sugar
1 1/2 t Garlic Chile sauce
1 1/2 t Rice vinegar
1 T Soy sauce
1/2 c Mayo
– Mix all ingredients together in a medium bowl until combined.
Sandwich Assembly
4 sandwich rolls
Roasted pork
Carrot, sliced thin
Radish, sliced thin
Cucumber, sliced thin
Jalapeño, sliced thin
Cilantro
Korean Mayo
– Slice rolls in half lengthwise. Slice all vegetables in the thinnest setting on a mandolin. Spread Korean Mayo on both sides of the roll, then layer the rest of the ingredients on. Garnish with the cilantro.
