This MVP recipe is a delicious play on a Vietnamese street-food classic, featuring crispy bread and protein-packed pork tenderloin. If you’re cooking your game day fare indoors, the bread can be toasted using an oven broiler, and the pork can be cooked using a grill pan on the stovetop or roasted in the oven.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1/3 cup + 2 tbsp  rice vinegar</li>
                                            <li>2 tbsp  soy sauce</li>
                                            <li>1 tbsp  fish sauce</li>
                                            <li>2 tsp  sesame oil</li>
                                            <li>2 garlic cloves, minced</li>
                                            <li>1 lb  pork tenderloin</li>
                                            <li>1 tbsp  sugar</li>
                                            <li>1 tsp salt</li>
                                            <li>1 cup matchstick-cut carrots</li>
                                            <li>1 cup matchstick-cut cucumber</li>
                                            <li>1/2 cup thinly sliced radish</li>
                                            <li>1/2 cup mayonnaise</li>
                                            <li>2 tbsp  Sriracha chili sauce</li>
                                            <li>4 slices gluten-free bread</li>
                                            <li>1/3 cup  chopped cilantro</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Whisk together 2 tbsp rice vinegar, soy sauce, fish sauce, sesame oil, and garlic in a bowl. Pour marinade in a zip-top bag; add pork and chill for 2 hours.</li>
                                    <li>Whisk together sugar and salt with 2 tbsp hot water in a bowl until sugar is dissolved. Stir in 1/3 cup rice vinegar. Add carrots, cucumber, and radish. Toss to coat and let sit at least 30 minutes.</li>
                                    <li>In a small bowl, stir together mayonnaise and chili sauce.</li>
                                    <li>Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork from marinade; let excess drip off. Grill pork, turning a couple of times, until an internal temperature of 145°F is reached, about 12 minutes. Let pork rest 5 minutes, then thinly slice.</li>
                                    <li>Brush both sides of bread slices with oil. Place on grill grate and heat until toasted on both sides. Be careful not to burn the bread.</li>
                                    <li>To assemble, spread chili mayo on bread slices and top with sliced pork, pickled vegetables, and cilantro.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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