Are you ready to take your sandwich-making game to the next level? If so, you’ll love this Delicious Banh Mi Pork Tenderloin Sandwich! With just a few ingredients and a little time you can create this restaurant-quality Vietnamese sandwich guaranteed to turn lunchtime “blahs” into “hurrahs.”
Pork tenderloin is definitely the star here, and I love how versatile it can be in my kitchen. These juicy, tender cuts of meat can be dinner-time centerpieces using recipes like Grilled Stuffed Pork Tenderloin, or a flavorful but low-fat protein addition to salads or lighter meals like my Healthy Pork Tenderloin Buddha Bowl or this Ancient Grain and Vegetable Salad. In these banh mi sandwiches, they’re basically both!
What Makes This Recipe Work?
The marinade is the main flavor-maker here. Paired with the tenderloin, it brings ALL the things - salty, sweet, spicy - for building a stellar sandwich. I like to slice the tenderloin before marinating to maximize the surface area for absorbing all that yummy goodness, then balance those flavors with the other sandwich ingredients.
Texture, texture, texture! This recipe is thoughtfully designed with ingredients that provide so much crispy, juicy, chewy, crunchy, and creamy going on, that it creates the ultimate eating experience.
Complementary flavors and contrasting textures are, after all, what make a banh mi so special, and this recipe is no exception: crusty bread with a tender center, tangy and crispy pickled vegetables, charred bits of juicy pork, peppery cilantro, and a little (or a lot!) of Sriracha to top it off. It’s a colorful, mouthwatering masterpiece!
Ingredients
- Pork tenderloin- You can substitute boneless pork loin, but it tends to be dryer and a little more finicky when it comes to cooking.
- Fish sauce- Don’t be afraid to add fish sauce to your pantry. The salty, slightly funky (but in a good way!) flavor it adds makes it a must-have in my kitchen.
- Honey- Any variety will work.
- Sugar- I use granulated sugar in the marinade and the pickles, both for its neutral flavor and color.
- Chili sauce- This is another pantry staple and brings the heat to this recipe. You can adjust the amount as needed to minimize the burn.
- Black pepper- Use freshly ground black pepper whenever you can.
- Garlic- You’ll need two or three cloves, depending on the size.
- Canola oil- I like a neutral oil for cooking the pork. You can substitute vegetable oil if needed.
- Radishes- I used red radishes, but you can use the more traditional daikon if it’s available.
- Carrots- Full-size or snacking size work fine.
- Rice vinegar- Use plain, not seasoned rice vinegar.
- Salt- This will help with the pickling process for the veggies.
- Buns- A baguette is the most traditional banh mi bread, and I use small French rolls from a local bakery. Just try to get something that has a slightly crispy exterior.
- Cucumbers- English cucumbers are a great choice because they have fewer seeds and more overall crunch.
- Cilantro- I would encourage even cilantro haters to give it a try here. You can make the sandwiches without it, but it really helps make it “chef’s-kiss” perfect.
- Mayo- Just use whatever you have on hand.
- Sriracha- Adding Sriracha to this sandwich is optional, but it’s a wonderful addition if you like things spicy.
How to Make
- Start by marinating your pork. It doesn’t have to marinate long, so I slice the tenderloin thin, ¼” - ⅛” thick.
- Next, you’ll make quick pickled carrots and radishes. My family likes to add lots of these veggies to our banh mi sandwiches, so this recipe makes plenty.
- Decide whether you want grilled pork or want to pan-fry the slices. I prefer the latter since I can control the temperature a little easier (which is important with the sugars in the marinade). It’s also less time-consuming than firing up the grill outside, but you can do either or even experiment with an indoor grill pan.
- All that’s left is assembling your banh mi baguette, and the only thing you need to know is to make more than you think you want. Sometimes it’s hard to stop at just one sandwich!
Tips for Making This Delicious Banh Mi Pork Tenderloin Sandwich
- Chopping can be kind of therapeutic, but it can also require time you don’t have. You can use a food processor with a slicer attachment to cut your carrots and radishes into matchsticks or big shreds. Just be sure to pack the hopper tightly to get the most consistent sizes.
- If you like Sriracha, I would definitely suggest making sriracha mayo for this recipe instead of using just plain mayonnaise. I use about 2 tablespoons of Sriracha to each ½ cup of mayo, but you can obviously adjust that ratio to your liking. It makes a great spread on lots of other sandwiches too!
- We are working with raw meat here, so be sure to thoroughly clean your hands and your work surface after chopping your pork tenderloin. You can use color-coded chopping boards - one for raw meat and one for vegetables - just to avoid cross-contamination.
- If you want to prep the ingredients ahead of time, you can. Just refrigerate your pickled veggies and cooked tenderloin, and when you’re ready reheat the pork quickly (to avoid drying out). Finish putting together the sandwiches according to the recipe.
FAQ
The term “banh mi” is used to describe the Vietnamese baguette used in making these sandwiches, which is similar to the French version but may have some rice flour added. A traditional sandwich combines the influences of both Vietnamese and French culture using some variety of pork or pork sausage, cilantro, pickled vegetables, cucumbers, and sometimes pate.
In restaurants, you can often find pork belly banh mi sandwiches, but I prefer the pork tenderloin version because it’s lower in fat without sacrificing flavor. While pork is traditional, you can use boneless chicken thighs or chicken breasts, or even tofu for a pescatarian version (the fish sauce in this recipe keeps it from being vegetarian). The marinade in my recipe will work with whichever protein you choose.
I find pork tenderloin tends to be pretty forgiving when it comes to cooking, unlike some other cuts of pork. The thinly sliced, pan-frying method I use of cooking 3-5 minutes per side works perfectly for this recipe. If you’re wanting to bake a whole one, use the searing/baking method in this Cast Iron Pork Tenderloin recipe to ensure a perfectly moist end result for enjoying right away or using as leftovers.
Once you realize how easy it is to make Delicious Banh Mi Pork Tenderloin Sandwiches at home, you’ll be packing them up for backyard BBQs and potlucks. Fair warning, though, once your friends see the kind of sandwiches you bring to a party, you’ll become the designated sandwich-bringer for all the get-togethers!
Delicious Banh Mi Pork Tenderloin Sandwich
Ingredients
- 1 pork tenderloin between 1-2 pounds
- ⅓ cup fish sauce
- 2 tablespoons honey
- 3 tablespoons granulated sugar
- 1-3 tablespoons chili sauce I used 3 for mine, but if you don't like spice, maybe use 1.
- 1 teaspoon ground black pepper
- 2 teaspoons minced garlic
- ¼ cup canola oil for frying
Pickled veggies
- 1 cup sliced radishes
- 3 cups matchstick carrots
- ⅓ cup rice vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon salt
Other ingredients for sandwich
- 6 buns of choice
- 2 cups sliced cucumbers
- 1 cup rough chop cilantro
- ¾ cup sriracha mayo Recipe also included in post.
Instructions
- Start by marinating your pork. Slice in thin medallions about ⅛-1/4 inch thick. Place in a bowl.
- Combine remaining ingredients for pork marinade- fish sauce, honey, granulated sugar, black pepper and garlic. Mix well and pour over the pork. I like to mix in the marinade with my hands to ensure it is well mixed, massaging into each piece. Cover with saran wrap and set aside. You can marinate it anywhere from 1 hour to 7 hours. If it is only an hour, leave it on the counter top. If it will be longer, place in the fridge and bring to room temp before cooking.
- While it is marinating, start the pickled veggies. Add radishes and carrots to a quart mason jar or bowl. Mix pickling solution in a separate container- the rice vinegar, sugar and salt. Pour over the veggies and mix well. Set aside to marinate while the pork is marinating.
- Once the pork is ready to go, you have 2 options. You can either grill it, which is yummy. Or you can skillet fry it, which is really yummy too! If you are skillet frying, heat your cast iron pan on medium until it is hot. Add the oil and heat this as well. Lay the pieces of tenderloin on the pan. There is so much pork you will need to do this in several batches. Now, fry for about 3 minutes per side. It won't take long. Quickly, and carefully wipe down the pan if needed and start again until all the pork is cooked.
- Now it's time to assemble the sandwiches.
- If you are using the sriracha mayo, which I recommend, slather that on the bottom bun. Next add on your pork tenderloin. Top that with plenty of the pickled veggies. Cilantro and cucumbers are last. Then slather on more mayo on the top of the bun, and place that on. You are ready to go.
Notes
- Chopping can be kind of therapeutic, but it can also require time you don’t have. You can use a food processor with a slicer attachment to cut your carrots and radishes into matchsticks or big shreds. Just be sure to pack the hopper tightly to get the most consistent sizes.
- If you like Sriracha, I would definitely suggest making sriracha mayo for this recipe instead of using just plain mayonnaise. I use about 2 tablespoons of Sriracha to each ½ cup of mayo, but you can obviously adjust that ratio to your liking. It makes a great spread on lots of other sandwiches too!
- We are working with raw meat here, so be sure to thoroughly clean your hands and your work surface after chopping your pork tenderloin. You can use color-coded chopping boards - one for raw meat and one for vegetables - just to avoid cross-contamination.
- If you want to prep the ingredients ahead of time, you can. Just refrigerate your pickled veggies and cooked tenderloin, and when you’re ready reheat the pork quickly (to avoid drying out). Finish putting together the sandwiches according to the