Ingredients
1/4 c. Asian fish sauce
1 tbsp. honey
2 tbsp. sugar
1 tsp. Freshly ground pepper
6 scallions
2 clove garlic
1 1/2 lb. pork tenderloin
6 rolls or 2 baguettes
hoisin sauce
Sriracha chile sauce
vegetable oil
1/2 seedless cucumber
1 1/2 c. cilantro sprigs
Preparation
Step 1In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.Step 2Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
