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

Naked Peach Spread

$10.99

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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!