Recipes

Banh Mi

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Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 2

SANDWICH INGREDIENTS

  • 1
    Good Nature® Pork Tenderloin
  • 3 tbsp
    chinese five spice (recipe below)
  • 1 pinch
    kosher salt
  • 1 tbsp
    canola oil
  • 2
    baguettes, cut in half & sliced
  • 4 tbsp
    mayo
  • ½ bunch
    cilantro, stemmed
  • ½
    cucumber, shaved
  • 1
    jalapeno, seeded & sliced thinly

PICKLED VEGGIE INGREDIENTS

  • 1 large
    carrot, shredded
  • 1 medium
    daikon radish, shredded
  • ½ medium
    red onion, shredded
  • 3 tbsp
    rice wine vinegar
  • ¼ cup
    water
  • 1 tbsp
    salt
  • 1 tbsp
    sugar

CHINESE FIVE SPICE INGREDIENTS

  • 2 tbsp
    star anise
  • 2 tbsp
    black peppercorns
  • 2 tbsp
    fennel seed
  • 2 tbsp
    cloves
  • 2 tbsp
    cinnamon, 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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