Bahn Mi

• 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 jalapeno pepper

1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
2. Preheat oven to 400u0b0.
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 400u0b0 for 20 minutes or until a thermometer registers 155u0b0 (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 jalapeno. Press top gently to close; cut each baguette into 4 equal servings.

shredded carrot, radish, cider vinegar, sugar, kosher salt, chili garlic, sugar, pork tenderloin, cooking spray, salt, mayonnaise, baguettes, cucumber, cilantro, green onions, pepper

Taken from www.myrecipes.com/recipe/bahn-mi (may not work)