Peel and chop the carrots and daikon, slice the jalapenos, and place in a jar that can handle boiling water.
In a sauce pan over medium heat add the water, vinegar, and sugar and bring to a boil. Turn off heat and pour into jar with the carrots, daikon, and jalapenos. Place in the fridge once cooled and let sit for 1-4 hours.
Julienne the cucumber and place in a jar with vinegar, salt, and honey or sugar. Mix well and let sit in fridge for 1-4 hours.
Add all of the pork marinade ingredients into a large ziplock bag, mix, and add the pork tenderloin. Mix well again to make sure the entire pork tenderloin is coated and let marinate in the fridge for 1-4 hours.
In a bowl mix together the sauce ingredients: hoisin, sriracha, and mayo. If you are not using right away, let the sauce rest in the fridge.
After the pork is done marinating heat the drill or a grill pan over medium heat. Make sure to oil the grates or oil the bottom of the pan so the pork doesn't stick. Sear the outside and cook the pork until the internal temperature reaches 145 degrees. Remove from the grill and let rest before slicing.
Slice the ciabatta in half and begin assembling your sandwiches. Spread the sauce at the bottom of the bun, add sliced pork, marinated cucumbers, and pickled veggies, toss some extra cilantro, and top it off with the bun.