Grilled Pork Banh Mi Sandwiches

15 Min.
15 Min.
8
Ingredients
2
(1-pound) pork tenderloins, cleaned
2 (1-pound) pork tenderloins, cleaned
2
tablespoons Better Than Bouillon® Roasted Chicken Base
2 tablespoons Better Than Bouillon® Roasted Chicken Base
2
tablespoons cracked black pepper
2 tablespoons cracked black pepper
2
tablespoons garlic powder
2 tablespoons garlic powder
For Basting
½
cup creamy peanut butter
½ cup creamy peanut butter
½
cup orange blossom honey
½ cup orange blossom honey
2
tablespoons sriracha sauce
2 tablespoons sriracha sauce
For Sandwich
8
(6-inch) French baguettes, cut in half, lengthwise
8 (6-inch) French baguettes, cut in half, lengthwise
2
English cucumbers, thinly sliced
2 English cucumbers, thinly sliced
1
cup pickled red onions (optional)
1 cup pickled red onions (optional)
1
cup cilantro leaves
1 cup cilantro leaves
Directions
  1. Preheat grill to 400°F.
  2. Rub pork tenderloins with Roasted Chicken Base. Combine black pepper and garlic powder. Sprinkle evenly over the tenderloins.
  3. Mix the peanut butter, honey and sriracha sauce in a small bowl. Divide the sauce into thirds.
  4. Place tenderloins directly onto grill. Grill for 5 minutes per side. Baste each grilled side with the peanut butter mixture. Grill until the internal temperature is 140°F. Remove the tenderloins from the grill and let rest for 10 minutes before slicing.
  5. Slice the pork into ¼-inch slices. Spread the bottom of each roll with the remaining basting sauce. Top with cucumber slices, pork slices, onions, and cilantro leaves.
  6. Serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.

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