Peach Bánh Mì

Peach Bánh Mì

Grab your favorite baguette for our twist on a Vietnamese staple. This Bánh Mì is bursting with savory ingredients and our Peach Preserves adds the perfect touch of sweetness without too much sugar! Make a big batch for making the best lunch sandwiches and salads all week long, the pickled radish and carrot will get better as the week goes on!

Serving Size: 4 sandwiches

Ingredients:

• 1 lb pork tenderloin

• 6 Tbsp hoisin sauce

• 6 Tbsp rice wine vinegar, divided

• 1 medium carrot, thinly sliced

• 1 medium radish, thinly sliced

• 1 tsp Kosher salt

• 2 Tbsp olive oil

• Fresh baguette, sliced in half lengthwise

• Mayonnaise

• Fresh cilantro

• 6 Tbsp Peach Preserves

Directions:

1. Slice raw tenderloin as thinly as possible

2. Mix together hoisin sauce, 3 tablespoons of rice vinegar, and Peach Preserves

3. Transfer pork to a bowl, add half of the marinade, and mix until well combined (optional: marinate in the refrigerator overnight)

4. In a separate bowl, toss carrots and radishes with the remaining vinegar and salt and let sit at room temperature to pickle

5. In a large, cast-iron skillet, heat oil on medium-high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done

6. Optional: toast the baguette until golden brown in the oven

7. Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork

8. Place the top baguette slice on the sandwich and enjoy!