As part of our continuing partnership with the fine folks at Smithfield*, today Grillocracy is taking a trip to Vietnam with our unique twist on the popular bahn mi sandwich by utilizing one of the brand’s newest marinated fresh pork products -- Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet.

Perfectly seasoned and easy to prepare, the entire roster of Smithfield Marinated Fresh Pork products include pre-seasoned tenderloins, sirloins, and loin filets.

In addition to our Applewood Smoked Bacon Pork Loin Bahn Mi recipe below, you can also get into the flavor game with the “Smithfield Real Flavor, Real Fast” contest.

Between now and November, Smithfield will offer consumers three chances to win amazing prizes including a trip to wine country by simply submitting their tips and tricks for getting dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork. Consumers also have the chance to win a $25 Visa gift card by voting for their favorite tips. To enter the contest and/or to place your vote, please visit http://www.smithfieldrealflavorrealfast.com/.

Also be sure to check out the video recipe for Smithfield’s Smoked Bacon and Pork Alfredo by clicking here.

APPLEWOOD SMOKED BACON PORK LOIN BAHN MI

YIELD: 4 sandwiches

PREP TIME: 20 minutes

COOK TIME: 30 minutes for pork loin, 5 minutes for sandwiches

Ingredients

·       ¼ cup rice wine vinegar

·       ¼ cup sugar

·       ¼ cup warm water

·       1 tsp. Kosher salt

·       1 daikon radish (peeled and julienned)

·       2 carrots (peeled and julienned)

·       1 (27.2 oz) package Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet

·       1/2 cup mayonnaise

·       2 tbsp. Sriracha

·       1 cup fresh cilantro leaves

·       1 cucumber, thinly sliced

·       Thinly sliced jalapeños

·       4 10-inch sections of French baguette, sliced lengthwise

Instructions

Combine vinegar, sugar, water, and salt in a medium mixing bowl and stir to combine. Once the sugar and salt have completely dissolved, place julienned radish and carrots in a large resealable bag, cover with the liquid, then seal the bag while removing as much air as possible. Place the bag in the refrigerator for at least 2 hours or overnight to allow the vegetables to marinate.

Once the vegetables are done marinating, prepare grill for 2-zone cooking by placing pre-heated charcoal briquets on one half of the grill’s charcoal grate for direct grilling while leaving the other half empty for indirect grilling.  Add 2-3 chunks of your favorite smoking wood (preferably apple wood) to the charcoal briquets, replace the main cooking grate, then adjust the grill vents to bring the temperature to approximately 300°F.

As the grill comes to temperature, combine the mayonnaise and Sriracha in a small bowl and blend well.  Refrigerate the spicy mayonnaise until ready to use.

Place the pork loin filet on the cool side of the grill as far from the main heat source as possible.  Cover the grill and allow the pork loin to smoke until it reaches an internal temperature of 150°F, approximately 20-30 minutes.  Remove the pork loin from the grill and allow it to rest for 10 minutes before thinly slicing.

Begin assembling the bacon pork loin bahn mi by spreading the spicy mayonnaise on the cut sides of the baguettes.  Place several slices of the pork loin on the bottom halves of the baguettes, followed by sliced jalapeños (to taste), picked vegetables, sliced cucumber, and cilantro. Add the tops of the baguettes and serve immediately.

* Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers Network but the recipe, opinions, and love of pork are all mine.