1 cup Helluva Relish
3 Tbsp. chili garlic sauce
1 1/2 tsps. sugar
1 pork tenderloin (1 pound)
3 Tbsp. light mayonnaise (such as Hellman’s)
2 baguettes, whole wheat or white
1 English cucumber, cut into 16 slices
16 cilantro leaves (or more, to taste)
1/4 cup thinly sliced green onions
1 seeded and thinly sliced jalapeno pepper (optional)
Preheat oven to 400 degrees.
Stir together the chili garlic sauce and 1 1/2 tsp sugar.
Place pork on the rack of a small roasting pan or on a rack over a cookie sheet.
Spread 2 Tbsp. of the chili garlic/sugar mixture evenly over pork; sprinkle the pork with salt. Bake for 30 min or until a thermometer registers 155 degrees. Cool. Cover the pork, and refrigerate.
Combine the mayonnaise with the remaining chili garlic sauce mixture; cover and refrigerate.
Slice each baguette horizontally. Scoop out extra bread if desired. Spread mayonnaise mixture evenly on cut sides baguettes. Thinly slice the pork and divide it evenly between baguettes. Top evenly with carrot relish. Arrange 8 cucumber slices ad 8 cilantro sprigs (or more if desired) on each baguette. Top evenly with scallions and jalapeno (if desired). Press top gently to close. Cut each baguette into 4 equal servings.
Adapted from Cooking Light, September 2008