Ingredients
| 6 | cucumber slices |
| ¼ | cup julienned daikon or red bell pepper slices |
| ¼ | cup shredded carrots |
| 1 | tablespoon seasoned rice wine vinegar |
| 1 | teaspoon sugar |
| 2 | tablespoons HOUSE OF TSANG® Korean BBQ sauce |
| 2 | tablespoons canola oil |
| ½ | (1-pound) package HORMEL® ALWAYS TENDER® pork tenderloin |
| 1 | French baguette, split and toasted |
| ¼ | cup fresh cilantro leaves |
Directions
In small bowl, stir together rice vinegar and sugar. Add cucumber, daikon, and carrots and set aside.
In small bowl stir together Korean BBQ sauce and oil. Thinly slice pork and place in shallow dish. Coat pork with BBQ sauce and let stand 30 minutes.
Prepare grill skillet for medium heat. Grill pork slices 3 minutes on each side or until charred and cooked through. Place cucumber, daikon and carrots in baguette and top with pork slices and cilantro. Cut in half.