Grill some pork tenderloin over the weekend, then use the leftovers for bánh mì during the week. I like to buy three tenderloins for my family of five; that’s enough for two dinners, plus leftovers for late night fried rice.
Grilled Pork Tenderloin
To prepare marinade, mix the following ingredients into a large bowl:
- 3/4 cup peanut or canola oil
- 1/2 cup soy sauce
- 2 Tbs sesame oil
- juice from 1/2 orange or whole satsuma
- 1 Tbs dijon mustard
- 1/4 cup packed brown sugar
- 1/4 tsp freshly ground black pepper
- 2 tsp salt
- 1 tsp coriander powder
Rinse and dry loins using paper towels. Stab loins repeatedly with fork (you can quote me on that) and submerge into marinade. Refrigerate overnight, or at least 4 hours, or 1 hour at room temperature if you must.
We use a Weber charcoal grill. The following pointers come from my husband, lover of flames and meat.
Light coals on one side in a pile. When uniformly gray, spread out under 1/2 of grilling surface. Sear each loin 3-4 minutes per side over the coals. Finish covered, turning occasionally, for 20-25 minutes over the coal-less side. Test for doneness by firmness (stating the obvious: floppy loins aren’t ready for prime time). Cut into loin to check for clearness/excessive pinkness (properly cooked pork can be slightly pink, but should be fully opaque). Let rest 5 minutes before slicing. Serve with simple salad or fresh mango-peach-cilantro-lime salsa and rice (reserving some cilantro/lime for bánh mì).
Bánh Mì (or Con Mì, as my daughter suggested)
- one large or several small crusty baguettes
- two carrots, shredded
- one bunch cilantro, rinsed
- one cucumber, sliced
- 2-3 jalapeños, sliced (optional)
If you like mayonnaise, skip the next step. If you would rather make Sriracha-peanut Sauce, add the following into a blender:
- 1/3 cup soy sauce
- juice from 1 lime plus 1/4 chunk of lime rind
- 1 cup peanuts
- 1/3 cup water
- 2-3 Tbs Sriracha, depending on your heat preference
- 1 jalapeño, seeds removed (optional for heat lovers, or in place of Sriracha)
- 1 Tbs sugar
- 1 Tbs tahini
Purée until smooth, adding water one tsp at a time if necessary. Set sauce aside.
Thinly slice pork, toss with salt and pepper. Layer pork onto baguette(s), followed by cucumber, carrot, jalapeño, and cilantro sprigs. Top with mayonnaise or Sriracha-peanut sauce. Serve with extra sauce for dipping, or refrigerate and stir sauce into leftover noodles and veggies for a tasty lunch.