Banh Mi (Asian Sandwich) - cooking recipe

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

Preparation

Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
Preheat oven to 400\u00b0F.
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.
Bake at 400\u00b0F for 20 minutes or until a thermometer registers at 155\u00b0F (slightly pink) Cool; cover, and refrigerate.
Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
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.