Directions

1. Preheat the oven to 425 F.
2. In a small bowl, mix five-spice, brown sugar, pepper, and salt. Rub spice mixture over pork tenderloin and set aside.   
3. In a large ovenproof skillet, heat oil over medium-high heat. Place seasoned pork tenderloin in the pan and sear until golden brown, about 5 minutes.   
4. Turn the pork tenderloin over, then transfer the skillet into the oven. Roast for 15–20 minutes, or until the internal temperature on a thermometer reads 145 F.
5. While pork is cooking, whisk the rice vinegar, honey, and soy sauce in a medium bowl. Stir in carrots and cucumber and set aside. Allow the vegetables to marinate for 15 minutes.
6. Remove the skillet from the oven and allow the tenderloins to rest for 3–5 minutes.
7. Transfer the pork tenderloins to a cutting board and slice thinly.
8. Cut baguettes into 6-inch sections, then cut them in half.
9. Spread a generous amount of mayonnaise inside the sliced baguettes, then layer sliced pork on one side of the sandwich.
10. Top with marinated vegetables and cilantro. Enjoy!