Nutrition per serving may change if servings are adjusted.
12 ounces pork tenderloin
2 tablespoons Asian sweet chili sauce
1 tablespoon reduced-sodium soy sauce
1 small cucumber, seeded and cut into thin strips
1 small red sweet pepper, cut in thin strips
1 medium carrot, shredded
¼ cup green onion, chopped
¼ cup bottled low-fat sesame ginger salad dressing
1 tablespoon lime juice
1 10-ounce loaf whole-grain baguette-style French bread, split horizontally
¼ cup cilantro leaves
1 jalapeño pepper, thinly sliced and seeded, if desired
Trim fat from meat. Cut meat crosswise into ½-inch slices. Press each piece with the palm of your hand to make an even thickness. In a small bowl, combine Asian sweet chili sauce and soy sauce. Brush sauce mixture onto pork slices. In a greased grill pan or extra-large skillet, cook meat over medium-high heat for 4 to 6 minutes or until slightly pink in center and juices run clear, turning once.
In a large bowl, combine cucumber, sweet pepper, carrot, green onion, salad dressing and lime juice.
Place meat slices on the bottom half of the baguette. Top with vegetable mixture, cilantro leaves, jalapeno slices and top half of baguette. Cut into portions to serve.