Whole30 Classic Pork Banh Mi

Experience the vibrant flavors of Vietnam with this Whole30 Classic Pork Banh Mi, a healthy twist on the iconic sandwich. Tender slices of marinated pork tenderloin, infused with savory coconut aminos, ginger, and garlic, are perfectly grilled to deliver smoky depth. Crisp romaine lettuce leaves act as a refreshing, gluten-free base, filled with tangy pickled cucumbers, carrots, and radishes for a burst of crunch. A zesty Whole30-approved spicy mayo, made with sriracha and lime juice, adds a creamy kick, while a sprinkle of fresh cilantro brings the dish to life. Ready in just 45 minutes and completely grain- and dairy-free, this paleo-friendly recipe is perfect for those following a Whole30 reset or anyone craving a wholesome, flavorful meal. Serve it as a light dinner, lunch, or appetizer—it’s endlessly versatile and absolutely delicious!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Thinly slice the pork tenderloin into medallions, about 1/4 inch thick.

Step 2

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.

Step 3

Add pork slices to the marinade, turning to coat completely. Cover and refrigerate for at least 20 minutes.

Step 4

Meanwhile, prepare vegetables: peel the cucumber, then slice into thin rounds. Peel the carrots and cut into matchsticks. Thinly slice radishes.

Step 5

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.

Step 6

In another small bowl, mix Whole30-approved mayonnaise with sriracha sauce. Stir well until fully combined, creating a spicy mayo. Set aside.

Step 7

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.

Step 8

To assemble, layer two romaine lettuce leaves for each serving. Spread a thin layer of spicy mayo over the leaves.

Step 9

Arrange grilled pork slices on top of the spicy mayo, followed by a handful of pickled vegetables.

Step 10

Garnish with fresh cilantro leaves. Serve immediately, with additional lime wedges if desired.

Nutrition Facts

Serving size	(2010.6g)

Amount per serving	% Daily Value*
Calories	2112.6

Total Fat 132.6g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 347.8mg	0%
Sodium 13287.0mg	0%
Total Carbohydrate 100.7g	0%
Dietary Fiber 22.4g	0%
Total Sugars 67.8g
Protein 125.1g	0%

Vitamin D 36.3IU	0%
Calcium 455.5mg	0%
Iron 13.7mg	0%
Potassium 5641.3mg	0%

*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.

Source of Calories

Fat: 56.9%

Protein: 23.9%

Carbs: 19.2%