Beef and Pork Tenderloin Sandwiches

Beef and Pork Tenderloin Sandwiches Ingredients

1 6-7-pound beef tenderloin;	1/2 ts Pepper
2 2-3-pound pork tenderloins;	1/2 ts Dry mustard
MARINADE	Vegetable oil
1/2 c Port wine	Party rye bread
1/2 c Brandy	Endive
1/2 ts Dried tarragon leaves	Mayonnaise; optional
1/2 ts Dried whole thyme	Commercial barbecue sauce;
2 Bay leaves	Prepared horseradish;
1 1/4 ts Salt

Instructions for Beef and Pork Tenderloin Sandwiches

*Marinate these beef and pork tenderloins together, but cook them separately. Sandwiches can be prepared from either or both types of meat. Place tenderloins in a large pan or dish; Pour marinade over top, and cover tightly. Refrigerate overnight, turning meat several times; drain. Place beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1 tablespoon vegetable oil. Bake at 450 degrees for 15 minutes. turn oven off; do not open door. Let roast remain in oven 45 minutes. (roast will be medium rare). Place pork tenderloins, fat side up, on rack in a shallow roasting pan; rub with 1 teaspoon vegetable oil. Bake at 325 degrees for 1 hour or until well done. Slice tenderloins, and place on serving platter. Serve on party rye bread with endive; top with mayonnaise, barbecue sauce, or horseradish, if desired. Yield: about 24 servings. Marinade: Combine all ingredients in a small mixing bowl, mixing well. Yield: 1 cup. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #758 by NGavlak@aol.com on Aug 24, 1997

Main Ingredient: PorkCuisine: Uncategorized

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