Grilled Pork Tenderloin Banh Mi

This spicy-fresh Vietnamese sandwich layers thin slices of tender marinated grilled pork tenderloin with crunchy pickled veggies, fresh-cut jalapeno, thin ribbons of cucumber and spicy chile mayo on a French baguette. Banh Mi perfection crafted in the Food Channel’s very own kitchen!

Grilled Pork Tenderloin Banh Mi

Prep Time

20 minutes

Cook Time

18 minutes

Serves

4 people

This spicy-fresh Vietnamese sandwich layers thin slices of tender marinated grilled pork tenderloin with crunchy pickled veggies, fresh-cut jalapeno, thin ribbons of cucumber and spicy chile mayo on a French baguette. Banh Mi perfection crafted in the Food Channel’s very own kitchen!

Want to see how it’s done? We have the video right here!

Marinate pork in a blend of 2 tbsp. lime juice, 1 tbsp. each: fish sauce, brown sugar, and soy sauce, 2 smashed garlic cloves, 1 tbsp. crushed ginger and 1 tsp. sesame oil for 2 hours. Drain, pat dry and grill for 18 minutes. Let rest and thin-slice.

Ingredients

  • 1/3 cup seasoned rice vinegar
  • 1 cup coarsely shredded carrots
  • 1/2 cup thin-sliced yellow onion
  • 4 French baguettes/rolls, partially split lengthwise for sandwiches
  • 1/2 cup mayonnaise
  • 2 tablespoons Asian chili garlic sauce (or sriracha)
  • 1 (1 1/2 lb.) grilled pork tenderloin, thinly sliced
  • 1 small English cucumber, sliced into thin ribbons with a vegetable peeler
  • 1 jalapeno, thinly sliced
  • As needed, fresh Thai basil (optional)
  • As needed, fresh cilantro
  • As needed, best quality soy sauce

Preparation

  • 1 Toss carrots and onion with seasoned rice vinegar; let stand for 30 minutes. Drain. (Pickled carrots & yellow onions can be made ahead and refrigerated.)
  • 2 Spread mayonnaise and chili garlic sauce over cut sides of each roll; top with cucumber, pork tenderloin, pickled carrots & onions and sliced jalapeno.
  • 3 Garnish each sandwich with Thai basil, cilantro and a shake of soy sauce. Fold each sandwich closed.

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