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Pork Tenderloin Banh Mi Sandwiches

A zippy mayo seasoned with lime juice and fish sauce is the crowning touch on this Vietnamese-inspired sandwich. Slicing the pork tenderloin helps it cook even faster.

Serves 6
338 calories per serving


> 1 (1 1/4 lbs) pork tenderloin
> 1 (0.25 oz) packet Chinese Szechuan Seasoning
> 1 tbsp canola oil
> 1 lime
> 1/2 cup light mayonnaise
> 2 tsp fish sauce
> 1/4 small head red cabbage
> 6 sandwich rolls, split and toasted
> 10 leaves romaine lettuce
> 2 cups matchstick carrots


Cut the pork into ½-inch slices. With heel of hand, press pork slices to flatten. Sprinkle all over with the Chinese Szechuan Seasoning. Season with salt.
In a 12-inch skillet, heat the oil on medium-high. Add the pork slices. Cook 3–4 min. per side, until cooked through.
Meanwhile, into a small bowl, grate the zest and squeeze the juice from the lime. Stir in the mayonnaise and fish sauce. Cut up the cabbage and place in a food processor. Pulse until cabbage is finely chopped.
Spread mayonnaise inside the rolls. Top with the romaine, then the chopped cabbage, pork slices, and carrots.

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