Teriyaki Pork Bahn Mi Sandwich combines teriyaki sauce with a popular Vietnamese sandwich for a memorable lunch or game day snack!
I’m excited that today’s post is sponsored by my friends over at Smithfield. Smithfield is proud to be the leader in marinated fresh pork. They continuously strive to provide customers with new and delicious mouthwatering flavors, all using 100% fresh pork. An added bonus is they use no artificial ingredients.
If you need a hassle-free lunch or dinner that’s ready in about 30 minutes or less, Smithfield Marinated Fresh Pork is your go-to choice for a delicious dinner the entire family will enjoy. Slow-marinated and perfectly seasoned, Smithfield Marinated Fresh Pork is available in an assortment of mouthwatering flavors, such as Hickory Smoked Brown Sugar, Slow Smoked Mesquite, Sweet Teriyaki, and Slow Roasted Golden Rotisserie.
For lunch the other day I used their Sweet Teriyaki Marinated Fresh Pork Tenderloin for this amazing Teriyaki Pork Bahn Mi sandwich. Outstanding flavor and it’s gluten free for those watching that!
Teriyaki is actually a Japanese cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The marinated Sweet Teriyaki Marinated Fresh Pork Tenderloin is perfect for this Teriyaki Pork Bahn Mi sandwich.
I pan seared and then oven baked this for succulent, tender slices to put in the this pork bahn mi sandwich. These marinated pork tenderloins are so convenient and meals are on the table in 30 minutes!
Another option is to purchase unseasoned pork tenderloin, then use my teriyaki sauce recipe to marinate the meat.
What I find is most pre-packaged, marinated meats always seem overly salty, Smithfield’s do not. Smithfield Marinated Fresh Pork has a wide variety of fresh cuts, including pork roasts, loin filets, sirloins, pork chops and tenderloins, and can be sliced or cubed for even faster cooking. Couldn’t be simpler, right? Like this Teriyaki Pork Bahn Mi!
For more product information and recipe inspiration, you can visit them over at www.SmithfieldRealFlavorRealFast.com or www.Facebook.com/CookingWithSmithfield.
Check out their new video Fresh Pork and Pasta Bowls featuring Smithfield Marinated Fresh Pork, too.
Thanks again to Smithfield for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.
Teriyaki Pork Bahn Mi Sandwich
- 1.15 lb Smithfield Sweet Teriyaki Marinated Fresh Pork Tenderloin
- 1 tbsp vegetable oil
- 4 French Baguette Rolls
- 3/4 cup mayonnaise
- 2 tbsp Sriracha Sauce
- 1 cup carrot shredded
- 1 cup Persian or long English cucumber thinly sliced
- 1 cup daikon radish shredded
- 4 tbsp seasoned rice wine vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- Preheat the oven to 450˚F.
- In a bowl mix together the vinegar, sugar and salt and microwave for 30 seconds. Stir and let stand at room temperature for 5 minutes. Add the carrot, cucumber and daikon radish, tossing to coat. Set aside.
- In another small bowl whisk together the mayonnaise and Sriracha sauce. Set aside.
- In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloin and cook, turning frequently, until brown on all sides, about 8-10 minutes.
- Transfer to the oven and roast for 12 minutes. (See Note 1)
- Remove pork from the pan and keep warm. Let rest 5 minutes prior to cutting the tenderloin into thick 1/4” slices.
- Slice the rolls lengthwise and gently remove some, but not all, of the soft bread creating a slightly hollow bread boat. Spread the Sriracha mayonnaise on the inside of each roll half. Add several slices of the teriyaki pork tenderloin and top with pickled vegetables, cilantro and mint. Add sliced fresh jalapeños if desired (optional).
- Don’t overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 5 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.