Wednesday, June 12, 2013

Pork Tenderloin Bánh Mì

Monday morning came way too early after a late Sunday night out on the patio and I wasn't in the mood really to think about dinner. Moreover, Ann left her phone in Dimitri's car and I had no way to talk to her about dinner as we usually do on Monday mornings, so I was left to my own devices.

At some point during the morning, I got this vision of a pork tenderloin bánh mì in my mind and that was all the spark I needed for dinner.

Pork Tenderloin Marinated in Hoisin, Fish Sauce, Garlic, and Cilantro
I sliced the pork tender into medallions which I flattened with the side of my knife blade and then threw into a seal-top plastic bag with hoisin, fish sauce, and finely minced garlic and cilantro stems.

Simple Garnishes: Cucumber, Cilantro, and Fried Red Onions

This Bánh Mì Tasted Even Better Than it Looks
I made a spicy mayo to go on the bread from equal parts sriracha, hoisin, agave nectar, minced garlic and cilantro stems, all mixed with two parts mayonnaise. For a little crunch, I sprinkled on Thai fried red onions, which I believe is a misnomer. I believe that they are shallots fried in palm oil and they are one of my favorite guilty pleasures!

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