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).
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1 lb pork tenderloin
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6 Tbsp hoisin sauce
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6 Tbsp rice wine vinegar, divided
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1 medium carrot, thinly sliced
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1 medium radish, thinly sliced
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1 tsp Kosher salt
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2 Tbsp olive oil
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Fresh baguette, sliced in half lengthwise (Red Hen Bakery)
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Mayonnaise
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Fresh cilantro
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6 Tbsp Blake Hill Naked Peach Spread
Instructions.
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1
Slice raw tenderloin as thinly as possible.
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2
Mix together hoisin sauce, 3 tablespoons rice vinegar, and Naked Peach Spread.
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3
Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).
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4
In a separate bowl, toss carrots and radishes with remaining vinegar and salt, and let sit at room temperature to pickle.
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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.
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6
Optional: toast baguette until golden brown in oven.
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7
Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork.
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8
Place the top baguette slice on the sandwich and Enjoy!
