Pork Banh Mi Recipe
This Pork Tenderloin Banh Mi is a bold and flavorful twist on the classic Vietnamese sandwich! Made with juicy, marinated pork tenderloin, crisp pickled veggies, fresh herbs, and spicy mayo, all layered on a crusty baguette. It’s the perfect easy weeknight dinner or meal prep lunch packed with texture and flavor.
Servings: 4 servings
Calories: 842kcal
Equipment
Ingredients
- 1 2lbs pork tenderloin
- ⅓ cup lime juice fresh
- 2 tablespoon brown sugar
- 1 tablespoon sriracha
- 2 teaspoon fish sauce
- 1 tablespoon ginger paste
- 2 teaspoon garlic cloves minced
- 3 teaspoon kosher salt divided, Diamond Crystal brand
Pickled Veggies
- ¼ cup granulated sugar
- 1 teaspoon kosher salt Diamond Crystal brand
- 1 cup hot water
- 1 cup rice vinegar
- ½ red onion sliced thin
- 2 fresh jalapenos sliced thin
Spicy Mayo
- 1 cup mayo Hellman's or Duke's
- ½ cup sweet chili sauce Mae Ploy brand
- 1 tablespoon sriracha
Toppings
- 1 English cucumber sliced into ribbons on mandolin
- 1 cup fresh basil leaves stemmed
- 1 cup fresh mint leaves stemmed
- 1 cup cilantro leaves stemmed
- 1 French loaf bread cut into 4 pieces, 5-6 inches each
Instructions
Pork & Marinade
- Place pork tenderloin in a gallon resealable plastic bag
- Add lime juice, brown sugar, sriracha, fish sauce, ginger, garlic and 1 teaspoon of kosher salt to a mixing bowl and whisk. Add mixture to plastic bag with pork. Seal the bag, pushing out any air and squish the bag around to distribute marinade over the pork. Refrigerate overnight or for at least 6 hours.
Pickled Veggies
- Whisk sugar, salt and hot water together in a medium bowl. Add rice vinegar, red onions and jalapenos. Cover and refrigerate at least 4 hours and up to 72 hours
Spicy Mayo
- Whisk all spicy mayo ingredients together then chill until needed
Cooking Pork
- Preheat the oven to 400°F and heat a large skillet over medium-high heat until pan is very hot. Drizzle a bit of olive oil in the pan then sear pork for 2-3 minutes per side. Place pan in the oven and roast until pork reaches 150°F, about 10 minutes
- Allow pork to rest 5-10 minutes then slice in thin slices
Building Banh Mi
- Toast bread in the oven for 3-5 minutes on a sheet tray until outside is warm and crispy and inside of bread is soft
- Layer spicy mayo on both sides of bread, add pork, pickled veggies, cucumber ribbons, mint, basil and cilantro. Serve immediately
Notes
Allow the pork to marinate for at least 6 hours and up to 24 hours for full flavor potential.
Allow the pan to get very hot before adding the pork to get a nice sear.
Only transfer your pan to the oven if it is an oven safe pan. Stainless steel works great. Otherwise, you can transfer the pork from a pan to a sheet tray.
Rip the extra bread out of the inside of the baguette if it's a thicker baguette. This allows for more of the other flavors to shine.
Spicy mayo and pickled veggies can be made up to 3 days in advance.
Nutrition
Calories: 842kcal | Carbohydrates: 95g | Protein: 13g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 4025mg | Potassium: 437mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1276IU | Vitamin C: 29mg | Calcium: 133mg | Iron: 5mg
