Ingredients

• 1/2 cup shredded carrot
• 1/2 cup daikon radish
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 3 tablespoons chili-garlic sauce (such as lee kum kee)
• 1 1/2 teaspoons sugar
• 1 (7 lb) pork tenderloin, trimmed
• cooking spray
• 1/2 teaspoon salt
• 3 tablespoons fat-free mayonnaise
• 2 (20 inch) French baguettes
• 1 cucumber (cut into 16 thin strips)
• 16 fresh cilantro stems
• 2 sprigs green onions, cut length wise
• 1 seeded thinly sliced jalapeno pepper

Instructions

1. Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.

2. Preheat oven to 400°F.

3. Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.

4. Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.

5. Combine mayo and the remaining chili garlic mixture; cover and refrigerate.

6. Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.