Sharing is caring!

Jazz up your summer picnic with a Smoked Pork Tenderloin Sandwich. It’s incredibly easy to make the pork tenderloin ahead and then build the sandwich the day you want it. This sandwich recipe is our go-to recipe for a picnic, beach, or when hosting a party. Ditch the bland deli meat and make your own high-quality (but super easy) pork sandwich!

As much as we’re all about grilling and backyard barbecues around these parts, I’m also a huge proponent of picnics! And when it comes to planning for one, this Pork Tenderloin Sandwich is the one we make regularly.

Ingredients + Substitutions

Exact portions are in the recipe card below.

• Pork Tenderloin – A tenderloin smokes quickly and slices nicely. Alternatively, you can use the larger pork loin.
• Seasoning – We use our pork seasoning for the tenderloin to add more flavor to the crust. You can also use your favorite dry rub or a simple SPG rub.
• Baguette – While you can use any bread, the baguette adds a nice crunch and can hold well when you add condiments. It’s also great for a crowd as it allows you to slice into smaller individual sandwiches. Feel free to substitute with a French loaf or even sourdough.
• Mustard – We use as both a binder for the meat and for the sandwich. We prefer the tangy flavor of Dijon, but use any mustard you like from whole grain to standard yellow.
• Greens – Arugula is our first choice followed by micro greens. But you can add any lettuce you like.

Consider adding pickled onions, aioli or mayo. It’s your sandwich to enjoy as you like it.

Preparing the Pork Tenderloin

Trim: Trim the pork tenderloin by removing any silver skin with a sharp knife. If there is a tapered end, then remove that so the tenderloin is a consistent size when smoking. This allows for even cooking.

Season: Coat the trimmed pork tenderloin with mustard and then liberally season with the dry rub. You can do this an hour before or the day prior. If you do it the day prior you allow the salt in the rub to dry brine the tenderloin for more flavor.

Smoke Pork Tenderloin

1. Preheat Grill: Prepare your smoker for indirect cooking and target 250 degrees Fahrenheit. We prefer fruit woods like apple or cherry for a sweeter flavor.
2. Smoke Pork Tenderloin: Place the tenderloin on the grill grates in the preheated smoker and smoke until the internal temperature reaches 135 – 140 degrees Fahrenheit.
3. Rest and Slice: Remove and let rest for 20 minutes to allow for carry-over cooking to occur which will increase the internal temperature 5 – 7 degrees. Then slice into thin slices.

Tool Tip: We like to use a Thermoworks Smoke Unit which has a leave-in thermometer that gives us an accurate read of the tenderloin so we don’t overcook it.

Build the Smoked Tenderloin Sandwich

Cut the baguette in half lengthwise (horizontally) first. Layer the bottom of the bread with the mustard. Then layer the slices of smoked pork tenderloin. Top with the greens and any optional toppings you may like.

Slice the sandwich vertically into smaller pieces if you want to use it for a crowd. We do this when we host a picnic and want a sandwich we can make ahead.

Smoked Pork Tenderloin – Jazzed up Sandwich Idea for a Picnic

One (1-1 ½ ) lb pork tenderloin, sliced thin, served on one standard size 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.

Make Ahead Recommendations

You can cook the pork the night before, or the morning before your picnic, and slice the pork thin. The pork will last 3 to 4 days in the refrigerator in an airtight container.

We do not recommend making the sandwiches the day before eating because the bread interior can get soggy. So make the pork tenderloin and then build the sandwiches the day you want them.

Wine Pairing

When it comes to wines for a smoked pork tenderloin intended for a picnic I like to keep it simple. I look for three things: value, refreshing, and light-bodied.

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 wine to pair like a Beaujolais or a Pinot Noir.

Picnic Tips

• Don’t overthink serving dishes or platters. Look for what you have in the house. Use a coffee tray or cutting board to serve your food. Use a basket to load up your supplies. This dubs as a small table once you arrive to your location (just turn it upside down and use the bottom to place food on).
• Don’t have a cool picnic blanket? Use a tablecloth.
• Wrap your sandwiches at home using kitchen twine, and you won’t need a plate for serving.
• Serve sides and drinks in mason jars. I have way too many mason jars to admit here, but I use them for everything (storage containers, drinking cups, containers to store leftovers, you name it). The best thing about these is you won’t need to transfer dishes like salads into another serving container when you show up to your picnic. Just twist off the top, eat your food, and then put the top back on when transferring food back home. This saves on dishes when you return, and also minimizes spillage or disaster.
• Bring cutting boards in lieu of plates.
• Serve wine in tumbler glasses or stemless wine glasses (or mason jars!!!). No need to be all fancy and bring your expensive breakable wine stems. This is a picnic and you’re likely to be eating on uneven ground. Stemless glasses are just fine for this purpose. But do bring a cutting board or coffee tray to use to set your glass on when you’re not sipping on wine. It will help stabilize the glass.

Related Recipes

• Cold Lentil Salad with Smoked Sausage
• Pork Tenderloin with Blackberry Bourbon Sauce
• French Dip Sandwich

Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.