In a small saucepan, combine equal parts rice vinegar and water, along with sugar and salt. Heat until it boils, then pour over the matchstick-cut carrots and daikon in a jar. Soak for 30 minutes.

Slice the pork tenderloin thinly and pound to ⅛-inch thickness. Blend marinade ingredients, combine with pork in a resealable bag, seal, and refrigerate for 4 hours or overnight.

Let marinated pork rest at room temperature for 30 minutes, then preheat the grill. Toast baguette halves on the grill for 2-3 minutes.

Grill the marinated pork in batches for 1-2 minutes per side until caramelized. Transfer to a plate and cover to keep warm.

Mix mayonnaise with chili sauce. Spread spicy mayo on toasted baguette, layer with grilled pork, pickled vegetables, sliced cucumber, jalapenos, and cilantro. Drizzle with Maggi seasoning if desired.