Banh Mi (Asian Sandwich)

• 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

1. Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
2. Preheat oven to 400u0b0F.
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 400u0b0F for 20 minutes or until a thermometer registers at 155u0b0F (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.

shredded carrot, daikon radish, cider vinegar, sugar, kosher salt, chiligarlic sauce, sugar, pork tenderloin, cooking spray, salt, mayonnaise, baguettes, cucumber, cilantro, green onions, jalapeno pepper

Taken from www.food.com/recipe/banh-mi-asian-sandwich-359374 (may not work)