Caramelized Pork Banh Mi - cooking recipe

Ingredients

Pickled Carrots and Radishes
1/4 lb baby carrots, peeled
1 bunch red radish
1/2 cup water
1 cup apple cider vinegar
1 tablespoon kosher salt
2 tablespoons sugar
Caramelized Pork
1 - 1 1/2 lb pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/4 teaspoon gingerroot, minced
1 green onion, sliced thinly
1/2 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
Banh Mi and Assembly
1 loaf sweet French baguettes (thin) or 1 loaf french bread sandwich bun (try to get the kind of French bread with a crisp crust and tender light center)
red leaf lettuce
sliced jalapeno pepper
fresh cilantro
pate (optional, but recommended) or liverwurst (optional, but recommended)
mayonnaise

Preparation

Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
Sear pork 1 to 2 minutes per side (it cooks very quickly).
To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.