Mike Garten
This tongue-tingling pork Bánh mì sandwich recipe gets a hit of spice from hot sauce and jalapeños and plenty of freshness from quick pickled vegetables. It’s a beloved Vietnamese sandwich for a reason — there’s so much flavor in every bite! Plus, it doesn’t take too long to make.
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Yields:
4
Total Time:
0
hours
25
mins
oz.
pork tenderloin, halved
tbsp.
maple syrup, divided
large carrots, julienned
inch piece daikon, peeled with julienne peeler
jalapeño, thinly sliced
soft French sandwich rolls or 1 baguette, cut in 4 and split
Mayonnaise and sriracha for serving
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- Heat oven to 425°F. Heat oil in a medium skillet on medium-high. Season pork with five spice and ¼ tsp salt and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer skillet to oven and roast until internal temp reaches 145°F on an instant read thermometer, 15 to 18 minutes.
- Mix maple syrup and fish sauce. Spoon maple mixture over pork, then transfer to a cutting board and let rest at least 5 minutes before slicing.
- While pork is cooking, make quick pickles: Whisk together vinegar, remaining Tbsp maple syrup and ½ tsp salt to dissolve. Add radish, carrots and jalapeño and let sit, tossing occasionally until pork is ready.
- Spread bread with mayonnaise. Pile with pickles and ½ cup cilantro. Top with pork and remaining cilantro and drizzle with sriracha, if desired.
Nutritional Information (per serving): About 400 calories, 15 g fat (2.5 g saturated), 24 g protein, 980 mg sodium, 44 g carb, 3 g fiber
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Source : Goodhousekeeping
