To prepare the pork tenderloin, cold-smoke the tenderloin with cherrywood chips for 1 hour, then wrap in plastic wrap and refrigerate overnight to let the smoke seep into the meat and stabilize.  

The next day, preheat the oven to 275°F.

Sprinkle the tenderloin with salt and pepper. In an ovenproof frying pan over high heat, sear the tenderloin until golden brown, about 2 minutes. Transfer the pan to the oven and roast until the tenderloin is medium-rare (still quite pink in the center), 20 to 25 minutes 

Cover the tenderloin and refrigerate to cool. When the meat is cool enough to handle, slice into 1/2-inch-thick "nickels" across the loin. Set aside until ready to serve.

To prepare the mousse, in a food processor, blend the fromage blanc and blue cheese together, or whisk together in a bowl until smooth. Carefully spoon the mousse mixture into a piping bag fitted with a star tip. Refrigerate until ready to serve.

To prepare the Karma gastrique, in a small saucepan over medium heat, combine the wine and honey and simmer until reduced to the point where it covers and sticks to the back of a spoon. It should be reduced to about 1/3 cup, or about 90 percent volume reduction. 

Keep an eye on it, especially near the end, as failure to do so will end in a burnt gastrique!

To prepare the toasts, preheat the oven to 375°F.

Cut the baguette into 1/2-inch-thick slices. Place on a baking sheet and toast in the oven until the slices are crispy and light golden brown. 

To assemble the appetizers, place a pork tenderloin "nickel" on a toasted bread slice, pipe the two-cheese mousse mixture on top in a nice "star" and drizzle with the Karma gastrique from a squeeze bottle. Enjoy with a glass of Karma Reserve Zin blend!