Korean Banh Mi Sandwiches

Korean Banh Mi Sandwiches
  • 1 to 1/2 LB pork tenderloin
  • 1 Tablespoon Nashville Spice Company Vietnamese Pork Rub
  • 1 Tablespoon low sodium soy sauce
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 3 medium carrots, peeled and coarsely shredded
  • 4 small whole grain French baguettes or 2 larger ones, cut in half
  • 4 Tablespoons light or homemade mayonnaise
  • 1 large English cucumber, halved crosswise and sliced lengthwise into thin slices
  • 1/2 cup fresh cilantro leaves
  • 2 jalapeños, stems and seeds removed and sliced
  1. Place pork in a glass dish and pour the soy sauce over it.
  2. Sprinkle the Vietnamese Pork Rub over the pork tenderloin, cover and refrigerate for at least 30 minutes and up to 2 hours.
  3. While pork is marinating, combine vinegar and sugar in a small saucepan or medium high heat.
  4. Once sugar has dissolved add carrots and radishes, remove from heat and let sit for at least 30 minutes, drain and refrigerate.
  5. Heat grill to medium high heat and set one side to indirect heat.
  6. Place pork tenderloin over the direct heat for about 2 minutes per side, then move to indirect heat.
  7. Cook pork over indirect heat for about 30-45 minutes or until the internal temperature reaches 165 degrees.
  8. Remove from grill, rest for 5-10 minutes and then thinly slice meat.
  9. Slice baguettes horizontally, remove some of the bread from the center of both the top and bottom pieces. (This helps keep the filling from sliding out.)
  10. Spread 1 Tablespoon of mayonnaise on the top and bottom of each baguette. (1 Tablespoon per baguette, divided)
  11. Layer, cucumbers, pork, pickled carrots and radishes, cilantro and jalapeños on bottom half of bread. Add top of bread to the sandwich and serve.
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