Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

These hearty sandwiches are bursting at the seam with classic Banh Mi elements, like pickled vegetables, fragrant cilantro, and spicy Sriracha mayo, and tender roast pork. The key to making the meat extra flavorful is a quick glaze of sesame oil, lime juice, honey, and rice vinegar that soaks into the tenderloin as it roasts. Best of all: the recipe comes together from everyday pantry ingredients and vegetables. These are generous portions so there’s no side required, but you might want to get extra napkins ready, since the messiness is in direct proportion to the sandwiches’ deliciousness.


Credit: Caitlin Bensel

Recipe Summary

15 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Whisk oil, lime juice, honey, vinegar, pepper, and ½ tablespoon sriracha. Pat pork dry; brush evenly with ¼ cup lime juice mixture. Place pork on a baking sheet lined with aluminum foil and coated with cooking spray.

  • Roast pork until lightly browned on top and a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Remove from oven; let rest for 10 minutes before slicing.

  • Meanwhile, toss carrots and cucumber with remaining lime juice mixture. Stir together mayonnaise and remaining ½ tablespoon sriracha; spread on cut sides of bread. Build sandwiches with pork, carrot mixture, and cilantro.

Nutrition Facts

718 calories; fat 28g; cholesterol 92mg; fiber 3g; protein 42g; carbohydrates 74g; sodium 1061mg.