Dairy-Free Banh Mi Breakfast Sandwich

Instructions

1. 1In a bowl, combine the about 450 g pork tenderloin, 2 tbsp soy sauce, 2 cloves garlic (minced), and 1 tsp ginger (grated). Let this marinate for at least 15 minutes.
2. 2While the pork marinates, prepare the pickled vegetables. In a separate bowl, whisk together the 1/4 cup rice vinegar and 1 tbsp sugar until the sugar dissolves. Add the 1 large carrot (shredded) and 1/2 medium daikon radish (shredded) to the vinegar mixture. Let this sit for at least 10 minutes.
3. 3Heat a grill or a 30.48 cm skillet over medium-high heat. Cook the marinated pork tenderloin for 6-8 minutes per side, or until the internal temperature reaches 63°C and it is cooked through. Let the pork rest for 5 minutes before slicing.
4. 4In a small bowl, mix the 1/4 cup vegan mayonnaise with the 1 tbsp sriracha until well combined to create the spicy mayo.
5. 5Slice the 4 small baguettes in half horizontally. Spread a generous amount of the spicy mayo onto the cut sides of each baguette half.
6. 6To assemble the sandwiches, place slices of the cooked pork tenderloin on the bottom halves of the baguettes. Top with a portion of the pickled vegetables, a few sprigs of 1/4 cup cilantro, 1/2 medium cucumber (sliced), and 1 small jalapeno (sliced thinly). Place the top halves of the baguettes on top to complete the sandwiches.

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