Perfect Picnic: Smoked Pork Tenderloin Sandwiches and Beaujolais Wine

As much as we’re all about grilling and backyard barbecues around these parts, I’m also a huge proponent of picnics. I love packing up the car and venturing to a park, the beach, the mountains, or even a winery, and then laying out a blanket, a fun spread, a bottle of wine, and some simple sports equipment for the kids to play with to keep them entertained.

And while it’s easy to just pack up some cold cuts and packaged snacks to truck along to your picnic, it can be just as easy to step up your picnic game and make it a little elegant. And of course there’s always a wine to pair with whatever you pack.

Step Up Your Picnic Sandwich Game

One way I like to jazz up a simple sandwich is to smoke or grill a pork tenderloin, slice it thin, and serve it on a baguette.

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One (1-1 ½) lb pork tenderloin, sliced thin, served on one baguette will serve 4-5 people (depending on the length of your baguette). You don’t have to add too much to the sandwich either. Some Dijon mustard and some arugula or other crunchy greens will do.

Cook the Pork In Advance

You can cook the pork the night before, or the morning before your picnic, and slice the pork thin and assemble your sandwiches before you go, or you can get fancy and cook the pork on site (if there are grills available to use where you go). Whatever floats your boat. But this sandwich is intended to be served cold, so it’s easy to just do in advance so you can spend your picnic chillin’ with your friends and family and sipping on some wine.

Picnic Wine Pairing

Quite often I reach for rosé, because it fits all of the above mentioned and pairs well with almost anything you’ll bring to your picnic. But for these Pork Tenderloin Sandwiches I’m aiming for a light bodied red to pair.

Beaujolais is a fantastic option. Beaujolais is often overshadowed by its neighbor up north, Burgundy where Pinot Noir is king. And Beaujolais, made from Gamay Noir grapes, reminds me a lot of Pinot Noir – it’s light bodied, red berry fruit focused, sometimes earthy and minerally – but is much more affordable than its northerly neighbor, making it a great option if you’re looking for value. They also tend to have bright acidity and low tannins, another factor leading to a great wine for versatile and easy food pairing. Served slightly chilled makes them super refreshing. Check!

There are different classifications and styles of Beaujolais (from the super fresh “Nouveau” to richer and more elegant Cru styles) but for the purpose of this pairing, we’re going with something in the middle. You can find these ranging from around $10-$20, which is that value spot I’m aiming for when it comes to a picnic wine.

Beaujolais come in rosé, white, and red. But for this recipe we’re sticking with the red.

Speaking of our picnic, we have a few tips for you to enjoy an elegant picnic without any stress. The whole purpose of a picnic is to have a fun and carefree time.

What Makes This the Perfect Picnic Pairing?

? Smoked Pork Tenderloin – Tender, juicy, and infused with smoky goodness, it holds up way better than your average cold cut.

? Easy to Prep & Transport – Smoke the pork ahead of time, slice it thin, and pack it up. No messy assembly required at the picnic table.

? Pairs Perfectly with Beaujolais – This light, fruit-forward red wine has just enough acidity to cut through the richness of the pork, making each bite and sip better than the last.

? Customizable Toppings – Whether you go with whole grain mustard, aioli, pickled onions, or crisp greens, this sandwich lets you mix things up.

What You’ll Need for the Sandwiches:

For the Smoked Pork Tenderloin:

• Pork tenderloin
• Olive oil
• Dijon mustard
• Brown sugar
• Smoked paprika
• Garlic powder
• Onion powder
• Salt & pepper

For the Sandwiches:

• Soft sandwich rolls or baguette
• Whole grain mustard or aioli
• Pickled onions or coleslaw (because a little tang makes everything better)
• Fresh arugula or lettuce

For Serving:

• A chilled bottle of Beaujolais wine
• A picnic blanket & a good view

How to Smoke the Pork Tenderloin:

1. Season the Pork – Rub it with olive oil, Dijon mustard, brown sugar, and spices to create that perfect balance of smoky, sweet, and savory flavors.
2. Smoke It Low & Slow – Place it in a 225°F (107°C) smoker and let it cook until the internal temp hits 140°F (60°C)—you want it juicy, not dry.
3. Let It Rest & Slice Thinly – This helps lock in the juices, making for the most tender sandwich filling.

? No smoker? No problem. Roast the pork in the oven at 375°F (190°C) for about 25 minutes, then let it rest before slicing.

Pairing with Beaujolais Wine

Beaujolais is made from the Gamay grape, known for its light body, bright acidity, and juicy red fruit flavors. Unlike big, bold reds, Beaujolais is easygoing, slightly chilled, and picnic-ready.

Why does it work so well with smoked pork?
? Acidity cuts through the richness of the meat, balancing every bite.
? Low tannins mean it won’t overpower the sandwich.
? Chill it slightly (around 55°F/13°C) for ultimate refreshment.

Which Beaujolais should you bring?

• Beaujolais-Villages – A little more structure, great with smoky flavors.
• Beaujolais Nouveau – Light, fruity, and fun for a casual picnic.
• Cru Beaujolais (like Morgon or Fleurie) – If you’re feeling fancy, these have a bit more depth but still keep things fresh and vibrant.

Picnic Tips to Make This Even Easier

? Pre-Slice Everything – Slice the pork before you leave so you’re not wrestling with a knife on a picnic blanket.

? Make it Look Amazing – Bring cutting boards in lieu of plates.

? Don’t Have a Cool Picnic Blanket – Use a tablecloth.

? Assemble on Site – Keep the sandwiches deconstructed until you’re ready to eat (no one likes a soggy roll).

? Chill the Wine Properly – Beaujolais should be cool but not ice-cold—throw it in a cooler or wrap it in a damp towel inside your picnic basket.

? Use a Real Glass – Drinking wine out of a plastic cup? Not ideal. Bring a stemless wine glass or an insulated tumbler for the best experience.

Storing & Leftovers

• Refrigeration: Leftover pork? Store it in an airtight container for up to 4 days.
• Freezing: Freeze sliced pork in a vacuum-sealed bag for up to 3 months.
• Reheating: Warm in a low oven (300°F/150°C) or a skillet before assembling sandwiches.

FAQ:

Q: Can I make this ahead of time?
A: Absolutely! Smoke or roast the pork a day in advance, slice it, and keep it in the fridge. Then all you have to do is assemble the sandwiches.

Q: Do I really need a smoker?
A: Nope! An oven works just fine—roast at 375°F (190°C) for about 25 minutes, then slice.

Q: Can I use a different cut of pork?
A: Pork loin works too, but it’s leaner and a little less juicy. Tenderloin is your best bet for a perfectly tender bite.

Perfect Picnic: Smoked Pork Tenderloin Sandwiches

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5 from 7 reviews

• Author: Mary Cressler
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

This smoked pork tenderloin is perfect for sandwiches, meal prep, or BBQ platters. Coated in a bold dry rub with Dijon mustard, the pork is slowly smoked and then thinly sliced for the ultimate sandwich. Serve it on a crispy baguette with mustard and greens, and pour a glass of Beaujolais wine for the perfect pairing.

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Ingredients

Scale 1x2x3x

For the Pork Tenderloin:

• 1 pork tenderloin (about 1 1/4 lbs / 570g)
• 1–2 tablespoons Dijon mustard (for coating)
• 2 tablespoons dry rub (recipe below)

For the Dry Rub:

• 1 cup brown sugar
• 1/2 cup kosher salt (Diamond Crystal preferred)
• 1/4 cup smoked paprika
• 2 tablespoons coarse black pepper
• 1/2 tablespoon ground cumin
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoon cayenne pepper

For the Sandwiches:

• 1 baguette
• Additional Dijon mustard (optional)
• Arugula or lettuce (for topping)

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Instructions

Step 1: Prepare the Dry Rub

1. In a large bowl, combine brown sugar, salt, smoked paprika, black pepper, cumin, onion powder, garlic powder, and cayenne pepper.
2. Mix well with a fork to break up clumps.
3. Use immediately or store in an airtight jar for up to 6 months in a cool, dry place.

Step 2: Prep the Pork Tenderloin

1. Preheat your smoker to 225°F (107°C) using fruit wood (applewood is ideal).
2. Pat the pork tenderloin dry with paper towels.
3. Coat the pork in Dijon mustard, ensuring an even layer. This helps the dry rub stick better.
4. Generously coat the entire pork tenderloin with the dry rub, pressing it in gently.

Step 3: Smoke the Pork Tenderloin

1. Place the seasoned pork tenderloin directly onto the smoker grates.
2. Smoke for 1 hour or until the internal temperature reaches:
   • 145°F (63°C) for medium-rare
   • 160°F (71°C) for medium-well
3. Remove from the smoker and let the pork rest for 10 minutes before slicing.

Step 4: Slice & Assemble the Sandwiches

1. Slice the baguette in half lengthwise and then into 4–5 equal-sized pieces (about 4 inches long).
2. Thinly slice the smoked pork tenderloin.
3. Spread Dijon mustard (or aioli) on the baguette.
4. Layer with sliced pork and crunchy greens.
5. For easy serving, wrap the sandwiches in kitchen twine or parchment paper.

Notes

Why Use a Mustard Base? Dijon mustard adds depth of flavor and acts as a binding agent for the dry rub.

Smoker Wood Choice: Applewood adds sweetness, while hickory provides a stronger, smokier bite.

Resting Matters: Always let the pork rest before slicing—this keeps it juicy!

Don’t Overcook: For the best tender, juicy texture, stick to 145°F (63°C) for medium-rare.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 1 Sandwich
• Calories: 450
• Sugar: 8g
• Sodium: 900mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg