Dairy-Free Banh Mi Breakfast Sandwich

Instructions

1. 1In a bowl, combine the 2 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp grated ginger. Add the about 450 g pork tenderloin to the bowl, ensuring it is fully coated. Let the pork marinate for at least 15 minutes.
2. 2In a separate bowl, whisk together the 1/4 cup rice vinegar and 1 tbsp sugar until the sugar is dissolved. Add the 1 cup of julienned carrots and 1/2 cup of julienned daikon radish to the vinegar mixture. Let these vegetables pickle for at least 10 minutes.
3. 3Preheat your grill to medium-high heat. Remove the pork tenderloin from the marinade, letting any excess drip off. Grill the pork for 6-8 minutes per side, or until the internal temperature reaches 63°C and it is cooked through. Transfer the grilled pork to a clean plate and let it rest for 5 minutes.
4. 4While the pork rests, slice the 4 small baguettes in half lengthwise. Lightly toast the cut sides of the baguettes on the grill or under a broiler until golden brown.
5. 5Thinly slice the rested pork tenderloin against the grain.
6. 6Spread the cut sides of the toasted baguettes with the 1/4 cup dairy-free mayonnaise. Layer the sliced grilled pork, the pickled carrots and daikon radish, the 1/2 cup sliced cucumber, and the 1/4 cup fresh cilantro onto the bottom halves of the baguettes. Place the top halves of the baguettes on top to complete the sandwiches.

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