Sweet teriyaki glazed pork tenderloin slices layered in a Bahn Mi styled sandwich for that extra kick of flavor make this a perfect lunch, party or Game Day favorite. It comes together quickly and with all the fixings laid out, everyone can easily make their own.
In a bowl mix together the vinegar, sugar and salt and microwave for 30 seconds. Stir and let stand at room temperature for 5 minutes. Add the carrot, cucumber and daikon radish, tossing to coat. Set aside.
In another small bowl whisk together the mayonnaise and Sriracha sauce. Set aside.
In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloin and cook, turning frequently, until brown on all sides, about 8-10 minutes.
Transfer to the oven and roast for 12 minutes. (See Note 1)
Remove pork from the pan and keep warm. Let rest 5 minutes prior to cutting the tenderloin into thick 1/4” slices.
Slice the rolls lengthwise and gently remove some, but not all, of the soft bread creating a slightly hollow bread boat. Spread the Sriracha mayonnaise on the inside of each roll half. Add several slices of the teriyaki pork tenderloin and top with pickled vegetables, cilantro and mint. Add sliced fresh jalapeños if desired (optional).
Don't overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 5 minutes.