Whole30 Classic Pork Banh Mi
Elevate your Whole30 journey with this irresistible Whole30 Classic Pork Banh Mi that delivers all the bold, vibrant flavors of the iconic Vietnamese sandwich—minus the bread. Tender pork medallions are marinated in a tangy blend of coconut aminos, fish sauce, ginger, and lime, then perfectly seared for a smoky finish. Crisp romaine lettuce leaves serve as a refreshing and low-carb base, layered with spicy sriracha mayo, pickled vegetables, and a burst of fresh cilantro for a flavor-packed bite. Perfect for quick weeknight dinners or meal prep, this gluten-free, paleo-friendly recipe is a healthier spin on the classic while staying true to its bold, zesty origins. Whether you’re craving a Whole30-approved meal or simply looking for a nourishing dish, this lettuce-wrapped banh mi is a must-try!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 Cucumber
- 2 Carrots
- 4 Radishes
- 8 Romaine lettuce leaves
- 1 cup Cilantro leaves
- 0.5 cup Whole30-approved mayonnaise
- 1 tablespoon Sriracha sauce
- 2 tablespoons Fresh lime juice
- 0.25 cup Coconut aminos
- 1 tablespoon Fish sauce
- 1 Garlic clove
- 1 inch Fresh ginger
- 2 tablespoons Olive oil
- 2 tablespoons Rice vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Thinly slice the pork tenderloin into medallions, about 1/4 inch thick.
In a medium bowl, combine coconut aminos, fish sauce, minced garlic, grated ginger, olive oil, 1 tablespoon of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
Add pork slices to the marinade, turning to coat completely. Cover and refrigerate for at least 20 minutes.
Meanwhile, prepare vegetables: peel the cucumber, then slice into thin rounds. Peel the carrots and cut into matchsticks. Thinly slice radishes.
In a small bowl, combine sliced cucumber, carrot sticks, and radishes with rice vinegar, 1 tablespoon lime juice, and a pinch of salt. Set aside to pickle while the pork marinates.
In another small bowl, mix Whole30-approved mayonnaise with sriracha sauce. Stir well until fully combined, creating a spicy mayo. Set aside.
Heat a grill pan or a large skillet over medium-high heat. Remove pork from marinade and grill for about 2-3 minutes per side, or until cooked through.
To assemble, layer two romaine lettuce leaves for each serving. Spread a thin layer of spicy mayo over the leaves.
Arrange grilled pork slices on top of the spicy mayo, followed by a handful of pickled vegetables.
Garnish with fresh cilantro leaves. Serve immediately, with additional lime wedges if desired.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 13287 mg | 578% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 67.8 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 456 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5641 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
