Naked Peach Bánh mì

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: 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)


Fresh cilantro

6 Tbsp Blake Hill Naked Peach Spread



Slice raw tenderloin as thinly as possible.


Mix together hoisin sauce, 3 tablespoons rice vinegar, and Naked Peach Spread.


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


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


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.


Optional: toast baguette until golden brown in oven.


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


Place the top baguette slice on the sandwich and Enjoy!

Naked Peach Bánh mì

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