HOW TUESDAY - Pork Tenderloin Banh Mi Sandwich


Tori & I do a live cooking show on PrimeTime Kitchen's Facebook page every Tuesday at 7pm.  This week we made Banh Mi Sandwiches with quick pickled veggies.  

This is a great recipe if you're looking to impress.  You can pull it off in under an hour and have enough to feed at least 10 people.  Check out the video and recipe below!


             1                      Pork Tenderloin (1½ lbs or so)

            4                      Carrots

            4                      Daikon Radishes

            2                      Cucumbers

            2                      Tbsps Chinese 5 Spice

            1                      Bunch Fresh Cilantro

            4                      Tbsps Rice Wine

            4                      Tbsps Sugar

            4                      Fresh Jalapenos

            4                      Crusty FRESH Baguettes!!  This sandwich relies on good bread!

            2                      Tbsps peanut or vegetable oil




Preheat oven to 350. Season the tenderloin with salt, pepper and the Chinese 5 spice.  In a heavy skillet over med-high heat, sear the pork until crisp and brown on all sides.  Place pork in the oven until the internal temperature reaches 145 degrees or about 20-25 minutes.  While pork is roasting, cut the carrots and daikon into matchsticks.  Slice the cucumbers 1/8 of an inch thick.  In a medium size mixing bowl, stir together the rice wine, sugar and a dash of salt.  Place the veggies in the bowl, toss and cover for 30 minutes.  Let pork rest at least ten minutes, then slice into thin medallions.  Lightly toast the bread.  Give the inside of the bread a good swipe of mayo, then layer the medallions across the roll.  Top with pickled veggies, a few sprigs of fresh cilantro and a few thinly sliced jalapeños.

Sponsored Content

Sponsored Content