• 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 tenderloins , 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
  • 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.