Garlic pepper pork tenderloin from The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmitra on May 16, 2024

    I've never had Vietnamese cold cuts, so I don't know how this compares, but I found it very dry. It was okay on a banh mi with so many other flavors and textures, but I wouldn't repeat this preparation.

  • Delys77 on October 04, 2021

    This was a great little preparation. I first thought the paste wasn't going to be strong or plentiful enough to do the job but in the end it was. The natural juices of the pork mix with the seasoning paste in the little package and the result is a fragrant piece of lean pork that is still juicy and lovely in a Bahn Mi. Definitely a repeat for us.

  • Bloominanglophile on July 30, 2017

    This was really delicious, and quite easy to make. Pork tenderloin gets cut in half, slathered with the garlic/spice paste, then rolled up in parchment paper and then in foil and boiled. This was not a water-tight wrap, but the paste stayed on the tenderloin. The result was tender and flavorful. 1/2 of the tenderloin made 3 sandwiches for our family, so yay--leftovers tomorrow night!

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