Teriyaki Pork Bahn Mi Sandwich
User Reviews
5
Teriyaki Pork Bahn Mi Sandwich
Description
The Teriyaki Pork Bahn Mi Sandwich highlights pork tenderloin marinated with a sweet teriyaki flavor, browned in a skillet, then roasted to preserve juiciness. The pickled vegetable mix combines shredded carrot, cucumber, and daikon radish marinated in rice wine vinegar, sugar, and salt, introducing a crisp and tangy contrast. A mayo and Sriracha blend spreads atop the slightly hollowed French baguette rolls, which cradle the sliced pork and pickled veggies along with fresh cilantro and mint. The sandwich delivers a satisfying mix of textures and balanced flavors from the tender pork, piquant sauce, bright pickles, and fresh herbs.
The strong flavors of the teriyaki pork and spicy mayonnaise complement the vinegary crunch from the pickled vegetables, while the fresh herbs add herbal brightness. This filling sandwich can serve as a main meal or a hearty lunch. Preparation involves straightforward roasting and pickle marination steps, with resting of pork after roasting essential to avoid dryness.
To keep the pork moist, monitor internal temperature closely and rest the meat before slicing. The pickled vegetables can be made ahead to enhance their flavor. The sandwich components come together easily, providing a flavorful, texturally varied option.
Ingredients
- 1.15 lb pork tenderloin Smithfield sweet teriyaki marinated fresh
- 1 tbsp vegetable oil
- 4 baguette roll French
- 3/4 cup mayonnaise
- 2 tbsp Sriracha sauce
- cilantro
- mint
Pickled Vegetables
- 1 cup carrot shredded
- 1 cup cucumber thinly sliced, Persian or long English
- 1 cup daikon radish shredded
- 4 tbsp rice wine vinegar seasoned
- 2 tbsp sugar
- 1/2 tsp salt
Instructions
- Preheat the oven to 450˚F.
- In a bowl mix together the vinegar, sugar and salt and microwave for 30 seconds. Stir and let stand at room temperature for 5 minutes. Add the carrot, cucumber and daikon radish, tossing to coat. Set aside.
- In another small bowl whisk together the mayonnaise and Sriracha sauce. Set aside.
- In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloin and cook, turning frequently, until brown on all sides, about 8-10 minutes.
- Transfer to the oven and roast for 12 minutes. (See Note 1)
- Remove pork from the pan and keep warm. Let rest 5 minutes prior to cutting the tenderloin into thick 1/4” slices.
- Slice the rolls lengthwise and gently remove some, but not all, of the soft bread creating a slightly hollow bread boat. Spread the Sriracha mayonnaise on the inside of each roll half. Add several slices of the teriyaki pork tenderloin and top with pickled vegetables, cilantro and mint. Add sliced fresh jalapeños if desired (optional).
Notes
- Do not overcook the pork tenderloin to keep it moist; target an internal temperature between 145°F and 160°F.
- After roasting, allow the pork to rest for at least 5 minutes before slicing to maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 38g | 13% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 1047mg | 44% |
| Potassium | 789mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 5390IU | 108% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 84mg | 8% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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