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 teaspoon sugar 1 pound pork tenderloin, trimmed non-stick cooking spray 1/2 teaspoon salt 3 tablespoons fat-free mayonnaise 2 baguettes (about 8 1/2 ounces each) 16 slices thin cucumber 16 fresh cilantro sprigs 2 thinly sliced green onions 1 seeded and thinly sliced jalapeno pepper
Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.
Preheat oven to 400 degrees F.
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 degrees F for 20 minutes or until a thermometer registers 155 degrees F (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 jalapeno. Press top gently to close; cut each baguette into equal servings.