Banh Mi (Vietnamese Pork Sandwiches)
Mango-Jicama Salad
Ingredients
- 1½ lb pork tenderloin
- 2 (8-oz) French baguettes (preferably multigrain), halved lengthwise
- ⅓ cup hoisin sauce
- 1 English cucumber, sliced
- 1 (10-oz) pkg matchstick-cut carrots
- 6 Tbsp seasoned rice vinegar
- 6 Tbsp Sriracha mayonnaise
- ½ cup fresh cilantro leaves
Instructions
- Preheat oven to 425°F. Place pork on a lightly greased foil-lined rimmed baking sheet. Place bread on a second baking sheet.
- Bake pork 20 to 22 minutes or until a meat thermometer reads 145°F, basting occasionally with hoisin sauce and adding bread to oven during last 10 minutes of baking.
- Meanwhile, combine cucumber, carrots, and vinegar. Let stand 15 to 20 minutes; drain.
- Let pork stand 3 minutes. Thinly slice. Spread mayonnaise on cut sides of bread. Serve pork on bread with cucumber mixture and cilantro; cut each baguette into thirds.
Side Dish Ingredients
- 1 jicama, peeled and cut into matchstick pieces
- 1 (10-oz) pkg mango spears, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 2 tsp chili powder
- 2 tsp honey
- ¼ tsp kosher salt
Side Dish Instructions
- Combine jicama, mango, and cilantro in a bowl. Whisk together remaining ingredients. Pour over jicama mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
449
|
79
|
528
|
| Fat (g) | 14 | 0 | 14 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 49 | 19 | 68 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 988 | 85 | 1073 |
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