2 medium pork tenderloins
1/3 cup grainy, brown mustard, divided
1 baguette or loaf of French bread
About 6 slices smoked Gouda cheese
About 1/3 cup peach chutney

Preheat oven to 375 degrees.  Place pork tenderloins in small, oiled baking pan and generously coat with about half of the grainy, brown mustard. Roast, uncovered, 20 minutes or until no longer pink inside. Let cool 10 minutes and slice into 1/4" slices.  Switch oven to broil.
Cut a baguette (or loaf of French bread) first in half width-wise, then lengthwise. Place the bottom 2 pieces on baking sheet, brush with remaining mustard, and arrange pork slices. Place slices of smoked Gouda cheese over pork and broil 1 minute or until cheese melts.
On top halves of bread, spread peach chutney. Put sandwich together. Serves 2 - 4. Along with a nice, green salad this makes for one fine dinner.