Description
This Pork Banh Mi recipe offers a delicious fusion of savory grilled pork tenderloin, tangy quick-pickled vegetables, and flavorful two-tone mayo sauces served on warm, lightly toasted French bread. The sandwich balances spicy, sweet, and fresh elements for a vibrant Vietnamese-inspired meal that’s perfect for lunch or dinner.
Ingredients
Scale
For the Pork Marinade
- 1 (1 lbs) pork tenderloin
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon sriracha
- ½ teaspoon garlic powder
For the Quick Pickled Vegetables
- 1 cup shredded carrots (about 2 carrots)
- 1 English cucumber, sliced thin
- 3 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
For the Mayos
- 1 cup mayonnaise
- 2 teaspoons sriracha (divided)
- 2 tablespoons lime juice
- Dash of garlic powder
Additional Ingredients
- 1 cup cilantro
- 1 large loaf French bread
Instructions
- Marinate the Pork: In a large bowl or sealable bag, combine 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon sriracha, and ½ teaspoon garlic powder. Mix well and add the pork tenderloin. Marinate for at least 1 hour, preferably overnight, for best flavor.
- Prepare Quick Pickled Vegetables: In a large bowl, whisk together 3 tablespoons rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar until sugar dissolves. Add shredded carrots and sliced cucumber, stirring until all vegetables are fully coated. Cover and refrigerate if preparing ahead or keep at room temperature, stirring occasionally while you finish the meal.
- Make the Two Mayos: Divide the mayo evenly into two small bowls. Stir remaining 2 teaspoons sriracha into one bowl for a spicy mayo. To the other, add lime juice and a dash of garlic powder to create a zesty, fragrant mayo. Mix both until smooth and refrigerate if needed until serving.
- Grill the Pork: Preheat grill to high heat. Remove pork from marinade, letting excess drip off. Place on grill directly. Grill for 4 minutes, rotate, grill another 4 minutes, rotate again and grill an additional 3-4 minutes until internal temperature reaches 145°F. Remove pork and cover loosely with foil. Let rest for 3 minutes to redistribute juices.
- Toast the Bread: While pork rests, slice French bread in half lengthwise. Reduce grill heat to low. Place bread cut side down on grill and toast for 1-2 minutes until warm and slightly crisp.
- Slice the Pork: Thinly slice the rested pork tenderloin against the grain, aiming for slight pinkness in the center to retain juiciness and tenderness.
- Assemble the Sandwich: On the bottom half of the bread, layer fresh cilantro followed by drained pickled vegetables. Arrange sliced pork on top, then close the sandwich with the top bread half. Using a serrated knife, cut sandwich into 4 portions for easy serving.
- Serve with Mayos: Present the sandwich alongside the two prepared mayos—spicy sriracha and tangy lime—allowing diners to spread their preferred flavor on the top piece of bread.
Notes
- Marinate pork overnight if possible for maximum flavor infusion.
- Adjust sriracha quantity to suit your heat preference.
- Use a meat thermometer to ensure pork is safely cooked to 145°F but still juicy.
- Pickled vegetables can be prepared a day in advance and stored refrigerated.
- For gluten-free option, substitute French bread with gluten-free baguette or bread.
