Mix Worcestershire sauce, minced garlic, and 1 tablespoon of olive oil in a shallow dish.

Place pork tenderloin in the marinade and turn to coat evenly.

Refrigerate for 30 minutes to marinate.

Preheat grill to medium heat.

Remove pork tenderloin from marinade and discard the marinade.

Grill the pork for 20 to 25 minutes, or until the internal temperature reaches 145 degrees F, turning occasionally.

Remove pork tenderloin from the grill and let it rest for 5 minutes.

Thinly slice the grilled pork tenderloin.

Spread Dijon mustard on the cut sides of the French baguette.

Fill the baguette with sliced pork, dill pickles, and Swiss cheese.

Cut the sandwich into 4 equal pieces.

Brush the outside of the sandwiches with the remaining olive oil.

Heat a large heavy nonstick skillet over medium-high heat.

Add the sandwiches to the skillet and cook for 4 to 6 minutes on each side, or until the cheese is melted and the sandwiches are golden brown.

Occasionally press down on the tops of the sandwiches with the back of a spatula to flatten slightly during cooking.