Bánh Mì

Ingredients

• 2 medium carrots, thinly sliced into matchsticks
• 1 cucumber, thinly sliced into matchsticks
• 4 small radishes, thinly sliced
• ¼ cup (60 mL) unseasoned rice wine vinegar
• 1 lb (454 g) raw pork tenderloin, trimmed of silver skin
• 1 cup fresh cilantro, chopped
• 1 jalapeño, thinly sliced
• 1 whole wheat baguette

Yogurt dressing

• ½ cup plain 2% Greek yogurt
• 1 tsp (5 mL) low sodium soy sauce

Directions

• Preheat oven to 400°F (200°C).  Line a baking sheet with parchment paper.
• Toss carrot, cucumber and radish with rice wine vinegar in a large bowl.
• Cover and refrigerate for at least 30 minutes.
• Place tenderloin on baking sheet and roast in the oven for 25-30 minutes, flipping halfway through. Let the tenderloin rest for at least 10 minutes before slicing.
• Drain vegetables when ready to use.
• Mix together yogurt dressing ingredients in a small bowl.
• Split baguette in half lengthwise and spread evenly with yogurt sauce.
• Layer with cilantro, jalapeño, pickled vegetables, and cooked pork.
• Cut baguette into quarters.