Place pork tenderloin in resealable plastic bag. Combine marinade ingredients and pour over pork making sure it is well submerged. Seal bag and marinate for 2 hours in the refrigerator.
Set grill for high heat. Place Anaheim peppers on the grill and cook for 5 minutes, rotating constantly. Once the skins are blistered, removed from heat and place them into resealable plastic bags. Let peppers sit for 10 minutes.
While peppers are resting, place pork tenderloin onto the grill. Carefully pour or brush a little marinade over top. Cook on high for 10 minutes, rotating 1/4 turn every few minutes. Reduce heat to medium low and cook for an addition 15-20 minutes. Once the thickest part of the tenderloin reaches 145 degrees F., remove it from grill, place onto a clean cutting board, and let it rest for 5-7 minutes before slicing.
Remove peppers from their respective bags. Using a paper towel, Hold stems and gently grab pepper. The skins should give way easily. Cut off stems, remove seeds, and cut into strips.
To prepare sauce, combine avocado, yogurt, oregano, lime juice, salt and black pepper. It should be relatively thick, but not chunky. Think of it as an avocado sauce and less like a guacamole.
To assemble, place cheese on toasted French bread slice, add 2-3 strip of roasted pepper, tomato slices, sliced pork tenderloin and top with a generous amount of avocado sauce.