Beef and Pork Tenderloin Sandwiches
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|2 2-3-pound pork tenderloins;|
|1/2 cPort wine|
|1 1/4 tsSalt|
|1/2 tsDried whole thyme|
|2 Bay Leaves|
|Commercial barbecue sauce;|
|1/2 tsDried tarragon leaves|
|1/2 tsDry mustard|
|1 6-7-pound beef tenderloin;|
|Party rye bread|
Beef and Pork Tenderloin Sandwiches Preparation
*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
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