Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 40 minutes

Two 1- to 1 1/4-pound pork tenderloins, trimmed and patted dry
1/4 cup hot chili sauce (preferably sriracha)
2 teaspoons sugar
1 teaspoon kosher salt

Preheat the oven to 400°F. Place the tenderloins in a lightly oiled roasting pan. Mix together the hot chili sauce, sugar, and salt. Spread the mixture over the tenderloins and roast the pork for about 25 minutes until the center is still slightly pink (145°F on an instant read thermometer).

Remove the tenderloins from the oven when they have finished cooking. Cover them loosely with aluminum foil and set them aside 10 minutes. Slice and serve one tenderloin. Wrap and refrigerate the remaining tenderloin to make Vietnamese Style Bahn Mi the next day.