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Preheat the oven to 375?.
Rinse tenderloin and pat dry. Mix cumin and paprika in a small bowl and rub all over surface of tenderloin. Put tenderloin on a baking sheet and transfer to oven to roast, turning once or twice, for about 25 minutes, or until a meat thermometer inserted into the thickest part registers 150? to 155?.
Make homemade pickles: whisk vinegar and sucanat together in a medium mixing bowl. Add cucumber and toss to combine. Cover and refrigerate at least 30 minutes.
Let pork rest for about 5 minutes before slicing into very thin rounds. Cool completely before building sandwich. Spread Dijon on 1 side of each roll. Stack about 6 slices (2 oz.) of pork on each sandwich/ Ass 1 slice of ham and 1 slice of cheese to each. Divide pickled cucumbers and arugula evenly among sandwiches. Discard remaining vinegar from pickling or keep it to make a vinaigrette.
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