Banh Mi Tacos

Ingredients:

• 2 lb pork tenderloin
• 1/4 cup brown sugar
• 1 shallot, roughly sliced
• 2 cloves garlic, smashed
• 3 Tbsp fish sauce
• 2 Tbsp canola oil
• 3 Tbsp low sodium soy sauce
• 2 Tbsp sesame oil
• 1 tsp ground black pepper
• 1 large or 2 small radish, peeled and thinly sliced
• 1 cup shredded carrots
• 1/4 cup white vinegar
• 1/4 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tsp kosher salt
• 1 English cucumber, thinly sliced
• Fresh cilantro leaves
• Fresh mint leaves
• Fresh Thai basil leaves
• 1/2 cup mayonnaise (or veganaise)
• 2 Tbsp Freak Flag Organics, Chipotle Sriracha Sauce
• Street style flour tortillas

Directions:

1. Combine marinade ingredients in a small bowl. Add brown sugar, shallot, garlic, fish sauce, canola oil, soy sauce, sesame oil, and black pepper. Into a gallon size ziplock bag add pork loin and marinade. Let marinate in refrigerator for at least 2 hours or up to overnight.
2. Meanwhile, in a small pot add vinegars, sugar, and kosher salt and bring to a boil. Place carrots and radish slices in a small glass bowl or large mason jar. Pour hot vinegar solution over veggies. Refrigerate until ready to use.
3. Mix mayonnaise and chipotle-sriracha sauce together in a bowl. Set aside.
4. Preheat grill to medium heat. Grill pork loin until cooked through (170° internal temperature). Let rest 10 minutes before slicing.
5. To serve; place some sliced meat on a tortilla. Add pickled veggies, cucumber, fresh herbs, and sauce. Enjoy!