Premium Reserve Pork® Short-Loin Yellow Curry With Eggplant Demi
30 minutes
1 servings
GRILLED PORK BANH MI SANDWICH
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GRILLED PORK BANH MI SANDWICH
Ingredients:
Pork
- 12 each 2 ounce slices of Boneless Pork Loin
- 3 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp grated lemon zest
- ½ tsp Herbes de Provence, or Italian herbs
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp fennel pollen or ground fennel, optional
Sauce
- ¾ cup mayonnaise
- 2 Tbsp Sriracha
Sandwich
- 6 each 6ÔÇØ pieces of baguette, split lengthwise or club rolls, split lengthwise and toasted
- 1 1/2 cup thinly sliced hot house cucumber
- 11/2 cup julienned carrots
- ½ cup thinly sliced jalape├▒os
- 18 sprigs cilantro
Preparation:
- In a medium bowl, combine oil, garlic, zest and seasonings, mix well. Add the sliced pork, and toss to coat with marinade. Cover with plastic wrap, refrigerate for 2 hours.
- In a small bowl combine mayo and sriracha and mix well. Cover with plastic wrap and refrigerate until ready to assemble sandwiches.
- Remove pork from fridge and allow to sit at room temp for 30 minutes before grilling.
- Prep remaining ingredients.
- When meat is ready to cook, grill for 2 minutes on each side or until nicely marked and slightly charred; place in stainless pan and prepare to make sandwiches.
- Spread 1 Tbsp sauce on the bottom half of baguette.
- Top with ¼ cup each of carrots and cucumber.
- Place warm grilled pork on top of vegetables.
- Top pork with 7 or 8 slices of jalape├▒o and 3 sprigs of cilantro.
- Spread top half of baguette with 1 Tbsp of spread and place on top of sandwich.
- Wrap sandwich to go.
Suggested Sides:
FriesSalad
Course:
Dinner Lunch SnackCooking Technique:
Grill
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