Lori's Saigon Pork Baguettes
- 1 lb pork tenderloin
- 1 shallot (minced)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3 tablespoons nuoc nam
- 2 tablespoons Asian chili sauce
- 3 tablespoons basil olive oil
- 2 shallots (sliced thin)
- 1 baguette (split lengthwise)
- 12 cup pork pate
- 2 carrots (peeled, shredded)
- 1 cucumber (peeled, seeded, sliced thin)
- 1 Thai peppers (seeded, minced)
- 2 tablespoons cilantro (minced)
- Heat oven 375.
- Rinse and dry pork.
- Combine the shallots, lime juice, sugar, nuoc nam and chili sauce.
- Rub half all over pork.
- Reserve rest.
- Heat 2 tablespoons of the oil in an iron skillet.
- Sear pork all over.
- Cover.
- Roast 20 minutes.
- Remove from oven.
- Let cool 2 hours.
- Pour juices into reserved mix.
- Set aside.
- Slice pork thin.
- Set aside.
- Heat remaining oil in skillet.
- Add shallots.
- Saute 3 minutes.
- Let cool.
- Toast baguette.
- Spread with pate.
- Top with shallots, pork, carrots, cucumcer and pepper.
- Drizzle with half of the sauce.
- Top with cilantro.
- Serve with extra sauce for dipping at table.
- WOW!
pork tenderloin, shallot, lime juice, brown sugar, nuoc nam, asian chili sauce, basil olive oil, shallots, baguette, pork pate, carrots, cucumber, peppers, cilantro
Taken from www.food.com/recipe/loris-saigon-pork-baguettes-172853 (may not work)