Banh Mi Pork Sandwiches

I had my first banh mi sandwich at a picnic hosted by my friend Tiffanie, and I fell in love with the combination of tangy, sweet, and savory flavors. I knew I must learn to make these sandwiches for myself, and so I created a recipe adaptation from this, this, and this recipe.

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Banh Mi Pork Sandwiches


1 pork tenderloin
1 loaf French bread

½  cup soy sauce
2 Tbsp. brown sugar
¼  cup orange juice
3 tablespoons Sriracha hot sauce
½ tsp. ginger powder
4 cloves garlic, chopped

1 jalapeño pepper
1 cup mayonnaise

Pickled Vegetables:
carrots, shredded
cucumber, shredded
1 cup rice vinegar
½ cup lime juice
½ cup chilled water

Other Toppings:
1 jalapeño pepper, thinly sliced


1. Rinse tenderloin and pat dry with paper towels. Stir ingredients for marinade together and pour into a gallon-sized Ziploc bag with the pork tenderloin. Massage marinade into the meat and place the bag in the refrigerator.

2. Mix rice vinegar, lime juice, and chilled water in a large bowl. Stir in shredded carrots and cucumber. Refrigerate for at least 30 minutes.

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3. Remove stem from one jalapeño and slice into chunks. Blend mayonnaise and pieces of jalapeño in a food processer and refrigerate.

4. Cook pork tenderloin as directed on the package.


5. Wash cilantro and wash and thinly slice one jalapeño. Slice the French bread into sandwich-sized pieces and cut each piece lengthwise, but not all the way through the bread.

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6. Once pork tenderloin is cooked, let it sit for 5 minutes, then thinly slice it.

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7. Spread jalapeño mayo in the sandwich, then layer the pork, drained pickled vegetables, cilantro and jalapeño.

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