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Description
When you’re craving the vibrant flavors of Vietnamese banh mi but don’t have time for an overnight marinade (or to fire up the grill), try this faster twist. Give pork tenderloin a 40-minute marinade, then sear it quickly on the stove. While the pork is hanging out in the fridge, put together quick pickled carrots and cucumbers (and feel free to substitute shredded daikon or radishes). You’ll want seasoned rice vinegar for the pickle, rather than plain rice vinegar. The recipe is perfect for evenings when you want an easy and satisfying meal without compromising on flavor. This recipe is a Yummly original created by Diana Kuan.
Ingredients
- 1/2 cup hoisin sauce
- 2 Tbsp. packed light brown sugar
- 2 Tbsp. water
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce (or substitute coconut aminos)
- 2 tsp. Chinese five spice powder
- 1 1/4 lb. pork tenderloin (up to 1 1/2 lb.)
- 1 cucumber
- 1/2 cup shredded carrots (store-bought or shredded by hand)
- 2 cups seasoned rice vinegar
- 1/2 cup mayonnaise
- 2 tsp. Sriracha hot sauce
- 4 hoagie rolls (6-inch rolls; or use portions of crusty French or Italian bread)
- 2 Tbsp. grapeseed oil (or other high-heat cooking oil such as vegetable, peanut, or canola)
- 1 cup fresh cilantro sprigs (loosely packed)
Directions
- Prepare marinade: In a 1-gallon zip-top plastic bag, combine hoisin sauce, brown sugar, water, soy sauce, fish sauce, and five spice powder.
- Slice pork tenderloin crosswise into thin slices about 1/4 inch thick. Add pork to marinade, seal bag, and chill in the refrigerator at least 40 minutes but ideally 1 hour. Meanwhile, continue with recipe.
- Cut the unpeeled cucumber crosswise at an angle to make oval slices about 3 inches long and 1/4 inch thick. Stack a few slices at a time and cut into matchsticks. In a large bowl, toss cucumbers and shredded carrots with seasoned rice vinegar. Let vegetables stand until slightly limp, 10-15 minutes, then drain (you can save the vinegar in the refrigerator to make more pickles).
NutritionView More
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| Calories660Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1780mg74% |
| Potassium880mg25% |
| Protein39g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber4g16% |
| Sugars22g |
| Vitamin A50% |
| Vitamin C8% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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