
Banh Mi

Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2
SANDWICH INGREDIENTS
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1Good Nature® Pork Tenderloin
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3 tbspchinese five spice (recipe below)
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1 pinchkosher salt
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1 tbspcanola oil
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2baguettes, cut in half & sliced
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4 tbspmayo
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½ bunchcilantro, stemmed
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½cucumber, shaved
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1jalapeno, seeded & sliced thinly
PICKLED VEGGIE INGREDIENTS
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1 largecarrot, shredded
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1 mediumdaikon radish, shredded
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½ mediumred onion, shredded
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3 tbsprice wine vinegar
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¼ cupwater
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1 tbspsalt
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1 tbspsugar
CHINESE FIVE SPICE INGREDIENTS
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2 tbspstar anise
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2 tbspblack peppercorns
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2 tbspfennel seed
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2 tbspcloves
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2 tbspcinnamon, ground
For the five spice blend, grind star anise, peppercorns, fennel seed, and cloves. Add cinnamon and mix; set aside.
In a medium bowl, combine pickled veggie ingredients and let veggies soak for 30 minutes.
Preheat oven to 375°F. Add oil to an oven safe skillet over medium-high heat. Rub tenderloin with five spice blend and kosher salt to taste; sear in skillet on all sides. Place in oven and roast, uncovered, about 20 minutes or until internal temperature reaches 145°F in the thickest part of the meat. Let meat rest 10 minutes and then slice thinly.
To serve, slather both sides of baguette with mayo. Layer tenderloin slices, pickled veggies, cucumber, jalapenos, and cilantro; serve warm.
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