Pork Banh Mi Sandwiches

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#80942

A proper Vietnamese banh mi is a gastronomic work of art. French bread, savory pork tenderloin, and a cool yet spicy mix of cucumber, jalapeno, and cilantro work together to create a masterpiece.

serves/makes:

ready in:
under 30 minutes

ingredients

1 pound pork tenderloin
salt and pepper
2 tablespoons vegetable oil
2 loaves French bread
4 tablespoons mayonnaise
4 tablespoons sriracha hot sauce
1 medium carrot
1/2 English cucumber
1/4 cup pickled jalapenos
1 small handful chopped cilantro leaves

directions

Preheat the oven to 450 degrees F.

Pat the pork tenderloin dry with paper toweling. Season the pork on all sides with salt and pepper.

Heat the oil in a large oven-proof skillet over medium-high heat. Add the pork and sear until browned on all sides, about 5-6 minutes.

Transfer the pan to the oven. Roast the pork for about 15 minutes, or until it registers 145 degrees F on a meat thermometer.

Meanwhile, prepare the rest of the sandwich. Slice the French bread horizontally, using a serrated bread knife, being careful to not cut all the way through (so one edge is still attached).

Open the sliced bread loaves and spread the bottom half of each with the mayonnaise. Drizzle the sriracha over the top halves.

Peel the carrot and grate it on a box grater. Slice the cucumber into 1/8th inch slices using a mandolin or sharp knife.

When the pork is done, remove it from the pan and let it rest on a cutting board for 3-5 minutes. Slice the pork into 1/2-inch slices.

Arrange slices of the pork over the bottom halves of the French bread. Top with the grated carrot, sliced cucumber, pickled jalapeno, and cilantro.

Fold the top of the bread over each sandwich. Cut each sandwich into two pieces. Serve immediately.