Grilled Pork Tenderloin and Marinated Vegetables Sandwhich

This one's pretty good.  I've been making the glazed tenderloin for while and it's a great recipe just on its own (adapted from the venison loin recipe).  We've been eating the pork tenderloin kebobs with sliced cucumber the last couple of times I made it.  I had the marinated vegetables with beef at a Cambodian restaurant and thought it would pair nicely with the pork since the cucumbers worked so well.   Mrs. Bugbear thought the sourdough pitas, a favourite of my family, would made for a great sandwich.  As usual my wife was right and this makes for a great sandwich!

Ingredients

2 pork tenderloins
6-12 bamboo skewers

Glaze

2 teaspoons salt (kosher)
1/3 cup palm sugar
2 tsp cornstarch
3 tbsp sriracha sauce
1 tbsp canola oil

Marinade

1/4 cup fish sauce
1/4 cup freshly squeezed lime juice
1/4 water
1/8 cup sugar (more to taste)
1 English cucumber
1/2 carrot
1/2 read pearl onions or shallots

minced fresh cilantro, thai basil or mint (optional)

6-8 freshly made sourdough  pitas

Start the skewers soaking in water at least an hour or two before preparing the pork. 

Prepare the marinade. Peel the cucumber, slice about 3/8" thick, cover and refrigerate.   Peel the carrots and slice on the diagonal about 1/4" thick ,  slice the shallots or pearls onions length wise and place the onions and carrots in the marinade.

Slice the tenderloins into 1 inch medallions and salt.  Allow the medallions to come to room temperature (~30 minutes).  In the meantime prepare the glaze by whisking together all the ingredients.  Pat the pork medallions dry with paper towel.  Reserve about half the glaze.  Toss the medallions with the remaining glaze.  Take two skewers and holding them parallel assemble a pork kebob.  Repeat until all the medallions have been 'kebobbed'.  Clean and oil the BBQ grate. Start the BBQ and place the reserved cucumber in the marinade.  Cook the kebobs over high heat for about 4 minutes per side and brush with reserved glaze each time the kebobs are flipped. A bit of char should develop on each side.

Assemble a sandwich using a pita, the marinated vegetables and a couple of medallions sliced in half and garnish with fresh cilantro/basil/mint if using.