Grocery store had a great sale on pork tenderloin so I knew what had to be done. Forgot to buy the pâté, but the marinade reduction mixed with mayo worked just fine as a substitute.
by mmm-toast
6 Comments
mmm-toast
Bread Ingredients
– 450g Bread Flour – 260g Water (Room Temp) – 1 Whole Egg – 8g Instant (Or Active) Yeast – 2g Salt – 2g Sugar – 2 Tbsp Lemon Juice
Bread Instructions
– In the bowl of stand mixer: mix water, egg, salt, sugar, yeast. – Add bread flour and mix until shaggy dough forms. – Use stand mixer with dough hook to knead at low/medium speed for 7 minutes. (2 on kitchenaide mixer) – Knead for 3 more minutes at slightly faster speed. (3 on kitchenaid mixer) – Remove from mixing bowl and form into tight ball on lightly oiled surface. – Cover dough and let rest 20 minutes, then divide into 6 equally sized dough balls. – Cover dough balls and let rest for additional 20 minutes. – Shape each ball into baguette and place on baguette pan. *Look up videos on how to shape…hard to explain in text. – Proof shaped dough in warm place for 50-60 minutes. *I used oven with light on – Remove dough from oven (if using to proof) and preheat oven to 450F with empty cast iron pan on lower rack. – When oven is ready, score dough and place in oven. Pour handfull of ice cubes in cast iron pan to create steam and close oven door quickly. – Bake for 8 minutes, then open door to release steam. Bake for additional 8 minutes. – Remove baguette pan from oven. Remove bahn mi and allow to cool.
Pickled Carrot/Daikon Mix
– Julienne carrot and daikon and place in bowl. – Use just enough rice wine vinegar to coat vegetables. *Should not be “swimming” in it. – Add salt/sugar to taste. – Let sit in fridge for at least 30 mins before making sandwich.
– Trim fat and silver skin from meat. – Cut into equally sized chunks. Roughly 1-2 inch thick. – Pound cuts down so they flatten out. Aim for consistent thickness. – Marinate cuts for 3-6 hours. *Don’t over marinate due to lime juice. – Preheat large cast iron to medium/high heat. Coat bottom of pan in thin layer of high smoke point oil. – Sear each piece of meat for 2-3 minutes per side, or until internal temp reaches 140F. – Put any remaining marinade in small sauce pan and cook until it is reduced slightly. *Make sure it’s cooked long enough to kill any raw pork bacteria.
Sandwich Prep
– Cut bahn mi roll lengthwise. Add Japanese mayo (kewpi) to both top and bottom sections. – Drizzle small amount of reduced marinade on bottom section. – Add layer of pork tenderloin, followed by pickled carrot/daikon, sliced cucumbers and jalapenos, and finally top with fresh cilantro.
LovableDazzling2
The fillings look amazing! Looks so fresh and delicious!
Intelligent_Name281
Looks bombbb my only suggestion would be to make your own aioli, my fav banh mi shop uses a good amount of garlic in theirs and it’s truly delicious. U should try it out
bigbbyariii
That looks real good , will pay for those at a restaurant
6 Comments
Bread Ingredients
– 450g Bread Flour
– 260g Water (Room Temp)
– 1 Whole Egg
– 8g Instant (Or Active) Yeast
– 2g Salt
– 2g Sugar
– 2 Tbsp Lemon Juice
Bread Instructions
– In the bowl of stand mixer: mix water, egg, salt, sugar, yeast.
– Add bread flour and mix until shaggy dough forms.
– Use stand mixer with dough hook to knead at low/medium speed for 7 minutes. (2 on kitchenaide mixer)
– Knead for 3 more minutes at slightly faster speed. (3 on kitchenaid mixer)
– Remove from mixing bowl and form into tight ball on lightly oiled surface.
– Cover dough and let rest 20 minutes, then divide into 6 equally sized dough balls.
– Cover dough balls and let rest for additional 20 minutes.
– Shape each ball into baguette and place on baguette pan. *Look up videos on how to shape…hard to explain in text.
– Proof shaped dough in warm place for 50-60 minutes. *I used oven with light on
– Remove dough from oven (if using to proof) and preheat oven to 450F with empty cast iron pan on lower rack.
– When oven is ready, score dough and place in oven. Pour handfull of ice cubes in cast iron pan to create steam and close oven door quickly.
– Bake for 8 minutes, then open door to release steam. Bake for additional 8 minutes.
– Remove baguette pan from oven. Remove bahn mi and allow to cool.
Pickled Carrot/Daikon Mix
– Julienne carrot and daikon and place in bowl.
– Use just enough rice wine vinegar to coat vegetables. *Should not be “swimming” in it.
– Add salt/sugar to taste.
– Let sit in fridge for at least 30 mins before making sandwich.
Pork Tenderloin Marinade
– 3 Tbsp Soy Sauce
– 2 Tbsp Sugar
– 2 Garlic Cloves (Minced)
– 2 Tbsp Ginger (Grated)
– 1 Tbsp Hot Sauce
– Juice of 1/2 – 1 Lime
Pork Tenderloin Instructions
– Trim fat and silver skin from meat.
– Cut into equally sized chunks. Roughly 1-2 inch thick.
– Pound cuts down so they flatten out. Aim for consistent thickness.
– Marinate cuts for 3-6 hours. *Don’t over marinate due to lime juice.
– Preheat large cast iron to medium/high heat. Coat bottom of pan in thin layer of high smoke point oil.
– Sear each piece of meat for 2-3 minutes per side, or until internal temp reaches 140F.
– Put any remaining marinade in small sauce pan and cook until it is reduced slightly. *Make sure it’s cooked long enough to kill any raw pork bacteria.
Sandwich Prep
– Cut bahn mi roll lengthwise. Add Japanese mayo (kewpi) to both top and bottom sections.
– Drizzle small amount of reduced marinade on bottom section.
– Add layer of pork tenderloin, followed by pickled carrot/daikon, sliced cucumbers and jalapenos, and finally top with fresh cilantro.
The fillings look amazing! Looks so fresh and delicious!
Looks bombbb my only suggestion would be to make your own aioli, my fav banh mi shop uses a good amount of garlic in theirs and it’s truly delicious. U should try it out
That looks real good , will pay for those at a restaurant
What knife is that?
Damn