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Banh Mi Tacos

Course: Main Dishes, Pork
Cuisine: Vietnamese
1st Gen Author: Char Lybbert

Ingredients

Pork Tenderloin Marinade

  • 1½ lb pork tenderloin
  • ½ cup soy sauce
  • ¼ cup fresh squeezed lime juice
  • ¼ cup honey
  • ½ tsp fresh ginger minced
  • 1½ tsp garlic minced
  • 3 green onions chopped
  • 1 tsp Sriracha sauce
  • 2 Tbsp extra-virgin olive oil basil-flavored is also delicious
  • 1 Tbsp rice vinegar

Pickled Vegetables

  • 1 cup radishes thinly sliced
  • 1 cup carrot shreds
  • 2 cups cucumbers peeled & sliced
  • 1 jalapeno pepper remove seeds and white membranes for milder flavor
  • 1 small red onion halved & sliced
  • 1 cup rice vinegar
  • ½ cup warm water
  • ½ cup sugar
  • 1 tsp kosher salt
  • black pepper to taste

Spicy Mayonnaise

  • ½ cup cilantro chopped
  • ½ cup fresh mint chopped
  • 4 green onions chopped

Tortillas

Instructions

Marinade the Tenderloin

  • Place tenderloin in large zip-top bag.
  • Add marinade ingredients to a microwave-safe measuring cup and heat 30 seconds.
  • Whisk together and reserve ¼ cup of marinage. Pour remaining marinade over tenderloin, seal the bag, and refrigerate for at least 4 hours

Pickled Vegetables

  • About an hour before serving, toss the vegetables in a medium bowl.
  • Whisk together vinegar, water, sugar, and salt until salt and sugar are dissolved, then pour over vegetables.
  • Season to taste with black pepper and refrigerate until ready to serve.

Grill the Tenderloin, and Prepare Spicy Mayo & Herb Mix

  • Preheat an outdoor grill to high heat.
  • While grill is heating, whisk together spicy mayo ingredients and place in a squeeze container or a small zip-top bag. Set aside.
  • Toss together the herb mix and set aside.
  • When the grill is HOT, place the pork tenderloin on the grill and close the lid. Cook for 7 minutes.
  • Flip the tenderloin and cook another 6 minutes.
  • Leave the lid closed and turn off heat.
  • Allow tenerloin to stand for 5 minutes. Tenderloin should reach about 155℉ internally.
  • Remove tenderloin from grill, place on a plate or cutting board and lightly cover with aluminum foil. Allow to rest 3-4 minutes.

Serving

  • To serve, slice the tenderloin into ¼-inch slices against the grain.
  • Drizzle the remaining marinade over the sliced pork.
  • Place ~2 oz of pork in each tortilla, then top with pickled veggies, spicy mayo, and herb mix.

Notes

These are ridiculously good! Prep is a bit involved…but SOOOOO worth it!

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