Bun

Mix the ingredients for the pork marinade and, either in a bowl or Ziploc bag, add the pork and marinate for 15 minutes. Pour marinade into a small saucepan and set aside. Place tenderloin on a medium grill and BBQ for 15-20 minutes until just slightly pink inside and still nice and juicy. As the tenderloin is grilling, heat the sauce until boiling and reduce to syrup, about 4-5 minutes. Let the tenderloin rest for 5 minutes before slicing.

For the salad, mix the lime juice, sugar, boiling water, fish sauce, garlic and red pepper together and set aside. Soak the vermicelli in boiling water for 5 min. Drain and rinse under cold water. Squeeze well to get the water out. Toss with the dressing. Divide between 3 bowls. Divide the carrots, lettuce, cilantro and peanuts among the bowls, leaving them in little mounds. Divide the sliced pork and top the pork with the reduced sauce. Top with hoisin and Sriracha sauces to taste.

Adapted from a Canadian Living Magazine recipe.