Pork Tenderloin Banh Mi
Emily Nunn | Yield: 4-6 sandwiches
Emily Nunn loves Vietnamese Banh Mi sandwiches. Her recipe requires little assembly, relying on many store-bought ingredients. Though any good-quality pâté will do, Nunn prefers our Mousse Truffée, from our French Pâté Collection.
- 2 cups carrot, grated
- 2 cups daikon, shredded (if you can’t find daikon, chop breakfast radishes into small dice)
- 1/4 cup rice wine vinegar
- 1/8 cup white sugar
- 1/2 teaspoon salt
- 3 tablespoons store-bought Asian sweet chili sauce
- 1 cup mayonnaise
- 1 small red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 small bunch fresh cilantro, large stems removed
- 2 fresh jalapeño peppers, sliced into rounds
- 1/4 cup olive oil
- 1 Berkshire Pork Tenderloin, sliced on the long diagonal (to maximize bun coverage) into 1/4-inch slices
- 2 tablespoons Thai red curry paste, available at most grocery stores
- 1 tablespoon garlic, chopped
- 1 small Mousse Truffée
- 4-6 soft French baguettes (about 7-8 inches for each sandwich) or hero buns (These are important: you want a soft roll with just a bit of exterior crunch; you don’t want a roll that fights you, nor do you want something too heavy.)
- In a small bowl, combine carrot, daikon, rice wine vinegar, sugar and salt. Mix and set aside to rest, for at least 30 minutes.
- In a small bowl, mix sweet chili sauce and mayonnaise, stirring well. Cover and store in the refigerator until ready to use.
- Place onion, cucumber, cilantro, and jalapeños in separate bowls for the table.
- In a large cast iron skillet, heat olive oil over medium-high heat. Once the oil is hot, drop in as many slices of tenderloin as will fit into the pan without touching. Cook for 3-4 minutes on each side, adding the red curry paste after turning the first time. Once cooked, move the slices around in the curry paste to coat. Remove to a plate.
- For each serving slice 1 roll or 1 length of baguette lengthwise without cutting all the way through; remove some of the inner bread if they are very thick. Spread top side generously with chili mayonnaise, bottom side with pâté and let each person add their own meat and condiments.
CHEF'S NOTE: While not mandatory, we recommend layering sandwiches this order: on top of pâté, put cilantro sprigs, cucumber slices, and tenderloin. On mayonnaise side, put carrot mixture and jalapeño.