Naked Peach Bánh mì
Grab your favorite baguette for a Blake Hill twist on a Vietnamese staple. This Bánh mì is bursting with savory ingredients and our Naked Peach Spread adds the perfect touch of sweetness with natural fruit flavor. Make a big batch to create the best lunch sandwiches and salads all week long (the pickled radish and carrot will get better as the week goes on).
Serving Size: makes 4 sandwiches
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 (Red Hen Bakery)
Mayonnaise
Fresh cilantro
6 Tbsp Blake Hill Naked Peach Spread
Instructions
1
Slice raw tenderloin as thinly as possible.
2
Mix together hoisin sauce, 3 tablespoons rice vinegar, and Naked Peach Spread.
3
Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).
4
In a separate bowl, toss carrots and radishes with 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 baguette until golden brown in 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!
Suggested Jams
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