Naked Peach Bánh mì

Slice raw tenderloin as thinly as possible.

Mix together hoisin sauce, 3 tablespoons rice vinegar, and Naked Peach Spread.

Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).

In a separate bowl, toss carrots and radishes with remaining vinegar and salt, and let sit at room temperature to pickle.

In a large, cast-iron skillet, heat oil on medium high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done.

Optional: toast baguette until golden brown in oven.

Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork.

Place the top baguette slice on the sandwich and Enjoy!