- 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 jalapeño pepper
- calories 343
- caloriesfromfat 22 %
- fat 8.3 g
- satfat 1.8 g
- monofat 2.7 g
- polyfat 3.2 g
- protein 17.5 g
- carbohydrate 50.2 g
- fiber 4.2 g
- cholesterol 37 mg
- iron 2.1 mg
- sodium 721 mg
- calcium 20 mg
How to Make It
Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
Preheat oven to 400°.
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.
Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.
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 jalapeño. Press top gently to close; cut each baguette into 4 equal servings.