Pork Creole Po' Boys

1 (1 pound 2 ounce) pork tenderloin
3 to 4 tablespoons vegetable oil
2 tablespoons cider vinegar
2 cloves garlic, crushed
1/4 teaspoon crushed hot peppers or to taste
French-style baguette, cut  into 4 x 5-inch sections
Lettuce leaves
2 medium tomatoes, sliced
1 onion, thinly sliced

Sauce
2 tablespoons vegetable oil
1 teaspoon hot paprika
1 small onion, finely chopped
2 stalks celery, finely chopped
1 small green or red bell pepper, finely chopped
1 clove garlic, crushed
1 small fresh green chile, seeds removed and chopped
1 tablespoon brown sugar
1/2 teaspoon dried thyme
1 (14 ounce) can chopped tomatoes
2 tablespoons chopped parsley
Salt

Sauce: Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chili. Cook for 2 minutes, until it begins to brown. Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.

Stir in the parsley and season with salt. Transfer to a bowl and set aside until ready to serve.

Burgers: Place the pork on a cutting board. Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops. Arrange in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers. Turn the scallops to coat well. Set aside for 30 minutes to let marinate, then drain.

Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil. Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through. Remove from the pan and drain on paper towels.

Lightly toast the cut sides of each baguette section and brush with the remaining oil. Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section. Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.