POM Marinated Pork Banh Mi

Pickled vegetables:

• 2 large carrots, julienned
• ½ daikon radish, peeled and julienned
• 1 cup white vinegar
• 1 cup water
• ¼ cup granulated sugar or coconut sugar
• 1 tablespoon kosher salt

Marinated pork:

• 4 scallions (white and light green parts), minced
• 3 cloves garlic, minced
• 2 tablespoons granulated sugar or coconut sugar
• 2 tablespoons fish sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• ½ cup POM Wonderful 100% Pomegranate Juice
• 2 tablespoons lemongrass, minced
• 2 lbs. pork tenderloin, trimmed of silverskin
• 1 teaspoon kosher salt

Sandwiches:

• ¼ cup mayonnaise
• 4 long French rolls
• 1 English cucumber, peeled into ribbons
• 1 serrano or jalapeño, thinly sliced
• ¼ cup POM Wonderful Pomegranate Arils
• Cilantro sprigs for garnish

1. For the pickled vegetables: Place the carrots and daikon radish in a medium heat-proof bowl. In a small saucepan, add the white vinegar, water, sugar, and salt. Bring to a simmer to dissolve the sugar. Pour the hot liquid over the vegetables and cool to room temperature. Cover and refrigerate until ready to use.
2. For the marinated pork: In a medium bowl or zip-top bag, add the scallions, garlic, sugar, fish sauce, sesame oil, soy sauce, POM Wonderful 100% Pomegranate Juice, lemongrass, and pork. Cover and refrigerate for at least 1 hour or overnight.
3. Adjust the oven rack to the position closest to the broiler and put the broiler on high.
4. Place a cooling rack inside of a baking sheet and place the pork on top. Season with salt. Broil, turning occasionally, until the pork is cooked to 145ºF, about 15–20 minutes.
5. To serve, spread mayonnaise on both sides of the rolls and top with sliced pork, pickled vegetables, cucumber ribbons, serrano peppers, POM Wonderful Pomegranate Arils, and cilantro. Serve immediately.