Bánh Mì
| Number of portions: 4 | Prep time: 45 minutes | Total time: 1 hour 15 minutes |
Ingredients
- 2 medium carrots, thinly sliced into matchsticks
- 1 cucumber, thinly sliced into matchsticks
- 4 small radishes, thinly sliced
- ¼ cup (60 mL) unseasoned rice wine vinegar
- 1 lb (454 g) raw pork tenderloin, trimmed of silver skin
- 1 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced
- 1 whole wheat baguette
Yogurt dressing
- ½ cup plain 2% Greek yogurt
- 1 tsp (5 mL) low sodium soy sauce
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss carrot, cucumber and radish with rice wine vinegar in a large bowl.
- Cover and refrigerate for at least 30 minutes.
- Place tenderloin on baking sheet and roast in the oven for 25-30 minutes, flipping halfway through. Let the tenderloin rest for at least 10 minutes before slicing.
- Drain vegetables when ready to use.
- Mix together yogurt dressing ingredients in a small bowl.
- Split baguette in half lengthwise and spread evenly with yogurt sauce.
- Layer with cilantro, jalapeño, pickled vegetables, and cooked pork.
- Cut baguette into quarters.
| Nutrient | Per portion |
| Calories | 298 kcal |
| Protein | 33 g |
| Carbohydrates | 33 g |
| Fat | 3 g |
| Fibre | 3 g |
| Sodium | 407 mg |