Ingredients
1/2
teaspoon salt
1/2
teaspoon pepper
1
teaspoon five-spice powder
2
lb boneless pork loin
1
cup julienne carrots
1/2
cup thinly sliced red onion
1
clove garlic, grated
1/4
cup white wine vinegar
1
teaspoon sugar
1/4
teaspoon salt
1
loaf baguette French bread
2
tablespoons mayonnaise
1
medium cucumber, sliced thin
1/2
cup fresh cilantro sprigs
4
jalapeño peppers, sliced, if desired
Preparation
Heat oven to 400°F. Rub 1/2 teaspoon salt, the pepper and five-spice powder on pork loin. Place on cookie sheet.
Bake uncovered 20 to 30 minutes or until internal temperature of pork is 145°F. Let rest 10 to 15 minutes, then cut into thin slices.
In small bowl, mix carrots, red onion, garlic, white wine vinegar, sugar and 1/4 teaspoon salt. Cover; set aside.
Set oven control to broil. Cut baguette in half horizontally. Place on ungreased cookie sheet. Broil with top 4 to 6 inches from heat 1 to 2 minutes or just until lightly browned.
Slather toasted baguette with mayonnaise. Layer on sliced pork loin, cucumber, cilantro, jalapeño peppers, and onion and carrot mixture. Cut into 4 sandwiches, and serve.
