I flagged a recipe for these Chinese barbecue pork sandwiches in Sunset magazine months ago. I finally got around to making them and they’re totally delicious.

I especially like the unusual addition of vanilla in the brine for the pork tenderloin – the flavor comes through in each bite of the sandwich, and works really well with the sweet tropical notes of the pineapple and sticky, addictive char siu sauce.

Check out MyRecipes.com to get the recipe – enjoy.