This sandwich can be prepared ahead of time, placed in the fridge, then taken out for dinner, a picnic, or lunch!
Marinate a pork tenderloin in a ziploc bag with 1/4 cup lemon juice, four garlic cloves minced, and 1 tsp kosher salt for about 3 hours.
Preheat oven to 425 and cook the tenderloin (1 1/4 lb) about 25 minutes or until thermometer reads 140 degrees when placed in thickest part of loin. Let this cool completely. Then slice.
When ready to assemble the sandwiches, slice a baguette, and layer a generous amount of arugula, sliced Brie, mayo, and fig jam.
Enjoy!
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