I’ve been anxiously waiting to post this recipe, and was planning on holding on to it for Friday but it’s just too good NOT to share with you right meow. I wouldn’t feel right as I’m on my third day of making this for dinner and I plan on making it again this weekend. I really have nothing more to say (that’s a first!). But I’ve also said that before and have blabbed longer than ever…….
So I’ll keep it kind of short. I also have a kink in my neck which doesn’t at all affect my typing ability but the whiskey that I have been drinking to cope with the pain does. And this site is public therefore I need to keep things semi-kosher.
The longer you marinate, the better. So if you can prep this the day before (the marinating) DO it. And while you are at it you might as well pickle the vegetables the night before as well. Hell, go ahead and get the mayo ready. Which in turn makes this the ultimate meal for any party/gathering so come game time you basically don’t have to do sheet.
If you don’t have oyster sauce, you may use fish sauce. I actually am not even sure why I have oyster sauce in my pantry but I did, so that is what I used. And it was SO GOOD. Oyster sauce is much sweeter whereas fish sauce is a little saltier. So if you decide to use fish sauce add 1 tsp honey and use only 1 tsp soy sauce.
And for those of you who just can’t handle the jalapeño heat (but really are missing out, wussies) go ahead and pickle them as well (separately from the carrot/shallot mix or else you’ll be left with spice all over the place). Just reserve about 1/4 cup of the pickling juice for the jalapeños.
- 1.5 lb Pork Tenderloin, sliced into ½" thick pieces
- 2 tsp minced garlic
- 2 tsp soy sauce
- 2 tbsp oystser sauce
- 3 tbsp olive oil
- ¼ red onion minced
- Pickled Vegetables:
- ¾ lb carrots, peeled & sliced thin (julienned)
- 3 large shallots, peeled & sliced into rounds
- 1 cup water
- ½ cup rice vinegar
- ½ cup apple cider vinegar
- 2 garlic cloves, minced
- 3 tbsp honey
- 1 tbsp kosher salt
- ½ cup mayo, full fat
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp dijon
- English cucumber, sliced thin
- 2 jalapeños, most seeds removed, and sliced thin
- Cilantro (1/4 bunch)
- Sriracha sauce
- French Bread (4 6" rolls, sliced lengthwise)
- First prepare the marinade for the pork. In a large bowl add all of marinade ingredients except pork and mix together. Next add your pork and fold until each piece is fully covered in marinade. Let sit in fridge for as little as 3 hours or over night. Remove one hour from fridge before cooking and let sit at room temperature.
- Once you are ready to cook, in a large pan over medium - high heat add a layer of pork (about 4 slices) cooking for about 2 minutes on each side. Remove and cover with foil, continue until all pork is cooked.
- Pickled Vegetables:
- An hour before serving (may make this a couple of days ahead of time) in a medium pot over high heat add water, vinegars, garlic, honey and salt. Bring to a boil. Add carrots & shallots. Bring to a boil again and then turn off heat and remove. Let cool to room temperature and serve (or fridge in an airtight container).
- Add all of your ingredients into a small bowl and whisk together until nice and smooth. Set aside (or place in fridge until ready to serve. You may also make this up to 2 days ahead).
- To assemble, using your french bread, add about 3-4 slices of pork, top with pickled vegetables and optional fresh veggie toppings. Mayo top side and devour. Or you can assemble this as a salad without the bread. Both options taste delicious!