Serves 4
35 min
Vietnamese-Style Grilled Pork Sandwiches
Recipe GLPRde24ff3cf2b6c8
Tender pork tenderloin seasoned with five-spice powder and grilled to perfection, nestled in crusty baguette with cooling pickled vegetables, creamy mayo, and fresh cilantro for a vibrant Vietnamese sandwich experience.
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Ingredients
½ cup rice vinegar
3 tablespoons sugar
2 tablespoons sriracha
4 tablespoons fish sauce
1 (6-inch) piece daikon radish, peeled and julienned
1 carrot, peeled and julienned
¾ cup mayonnaise
1 pork tenderloin (about 1 pound)
2 teaspoons five-spice powder
1 (24-inch) baguette, cut into 4 pieces and split partially open lengthwise
1 cup fresh cilantro leaves
Directions
In a small bowl, whisk together rice vinegar, sugar, sriracha, and fish sauce until the sugar dissolves completely.
Add the julienned daikon radish and carrot to the vinegar mixture. Toss well to coat evenly and set aside. Allow the vegetables to pickle for at least 10 minutes, stirring occasionally.
Pat the pork tenderloin dry with paper towels. Rub all sides evenly with the five-spice powder, pressing gently to adhere the seasoning.
Preheat your grill or grill pan to medium-high heat. Place the seasoned pork on the hot grill and cook for 12–15 minutes, turning occasionally, until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part.
Remove the cooked pork from the heat and let it rest for 3–5 minutes. Slice the pork thinly against the grain.
Lightly toast the split baguette pieces on the grill for 1–2 minutes per side, or warm them briefly in the oven, until they are warm and slightly crispy.
Spread a generous layer of mayonnaise on the inside of each warm baguette piece.
Divide the sliced pork evenly among the four sandwich pieces, placing it on the mayonnaise-lined bottom.
Using a slotted spoon, distribute the pickled vegetables and any remaining pickling liquid evenly over the pork in each sandwich.
Top each sandwich with a generous handful of fresh cilantro leaves, then close the baguette gently around the filling. Serve immediately.
