Bahn Mi Salad Bowl

  • 1 pork tenderloin (about 1 lb.)
  • 1 Tbs. Filippo Berio Robusto Extra Virgin Olive Oil
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup hoisin sauce
  • 8 cups chopped leaf lettuce
  • 2 green onions, chopped
  • 2 cups pickled vegetables
  • ¼ cup fresh cilantro leaves
  • Sriracha Vinaigrette
  • 3 Tbs. rice wine vinegar
  • 2 Tbs. Filippo Berio Robusto Extra Virgin Olive Oil
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. brown sugar
  • 2 tsp. Sriracha hot sauce
  • 1 tsp. soy sauce
  • 1 clove garlic, minced
  • ½ tsp. salt
    • Inspired by Vietnamese sandwiches, bánh mì, this dish layers pork with pickled vegetables, cilantro, and a hot sauce vinaigrette.

      • Heat a grill to medium-high heat; grease the grate well. Pat pork tenderloin dry with paper towels; rub with olive oil and season with salt and pepper.
      • Grill pork tenderloin for 5 minutes per side; grill, basting with hoisin sauce, for 5 to 8 minutes longer or until instant-read thermometer registers 155°F when inserted into thickest portion of meat. Let stand for 10 minutes; cut into ¼-inch-thick slices.
      • In a large bowl, combine lettuce and green onions.

      Sriracha Vinaigrette

      • Whisk together rice wine vinegar, olive oil, ginger, brown sugar, Sriracha, soy sauce, garlic, and salt.
      • Toss with Sriracha Vinaigrette. Divide among bowls. Arrange the pork slices, pickled vegetables, and cilantro on top.
    Prep Time

    5 min

    Cook Time

    25 min

    Total Time

    30 min






    Dinners & Main Dishes

    Ingredient: Pork

    Cooking Method: Grill

    World Cuisine: Asian

    Product: Robusto

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