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Perfect Picnic: Smoked Pork Tenderloin Sandwiches and Beaujolais Wine

Mary Cressler
Course Main
Servings 4 servings


  • 1 pork tenderloin approximately 1 ¼ lbs
  • 1-2 tablespoons Dijon mustard to coat
  • 2 tablespoons dry rub *see above for dry rub recipe
  • 1 baguette
  • optional additional Dijon Mustard for the sandwiches
  • optional arugula or lettuce for topping sandwiches


To Smoke the Pork Tenderloin

  • Preheat Smoker to 225 degrees using a fruit wood (we like apple).
  • Coat the pork tenderloin with a layer of Dijon mustard (just to coat and allow the dry rub to adhere).
  • Sprinkle the dry rub liberally around the entire pork tenderloin.
  • Place tenderloin on the smoker for about an hour or until the internal temperature is 145 degrees Fahrenheit for medium rare, and then remove from heat. Like it more well done? Go for 160 degrees.
  • Let rest for 10 minutes and then slice thin for sandwiches.

To assemble the Smoked Pork Tenderloin Sandwiches

  • Slice the baguette in half lengthwise, then across in 4-5 equal sized pieces (about 4 inches long, the amount of slices will be based on the length of your baguette. We got 5 equal parts from our baguette in the photos).
  • Layer your sandwiches with some Dijon mustard (or aioli works nice too), a few slices of your pork tenderloin, and then top with some crunchy greens.
  • For ease of transportation, wrap your sandwiches with kitchen twine so they don’t fall apart en route to your picnic.