Ingredients
1/2 cup shredded carrot
1/2 cup grated peeled 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 (1-pound) pork tenderloin, trimmed
Cooking spray
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 (20-inch) baguettes (about 8 1/2 ounces each)
16 thin cucumber slices (about 1 cucumber)
16 cilantro sprigs
1/4 cup thinly sliced green onions (about 2)
1 seeded and thinly sliced jalapeņo pepper
Preparation
1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
2. Preheat oven to 400°.
3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.
4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.
5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeņo. Press top gently to close; cut each baguette into 4 equal servings