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5 from 1 vote

Delicious Banh Mi Pork Tenderloin Sandwich

These amazing sandwiches are perfect. Marinated tenderloin compliments the crunchy veggies, all topped with a generous serving of sriracha mayo.
Prep Time20 mins
Cook Time10 mins
marinate time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Vietnamese
Keyword: banh mi, banh mi pork sandwiches, banh mi pork tenderloin sandiwiches, banh mi sandwich, pork tenderloin, pork tenderloin recipes
Servings: 6 servings
Author: Amy- A Red Spatula


  • 1 pork tenderloin between 1-2 pounds
  • 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
  • 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.


  • 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.


  • 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