Preheat oven to 425F. Rub a small roasting pan with oil and place tenderloin in it. Bake tenderloin 20 minutes per pound until the meat reaches an internal temperature of 145F. Allow tenderloin to rest for 5 minutes prior to slicing.
Slice baguette in half and brush the outside of the bread with olive oil.
Place cheddar cheese, pork tenderloin and apple slices on one half of the baguette.
Please sandwich on a panini press and cook until golden brown.
Copyright Angie McGowan, Eclectic Recipes