Beef and Pork Tenderloin Sandwiches

* Exported from MasterCook *

Beef and Pork Tenderloin Sandwiches

Recipe By : Southern Living 1980 Annual Recipes
Serving Size : 24 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-7 pound beef tenderloin, trimmed
2 2/3 pound pork tenderloins, trimmed
Marinade:
1/2 cup port wine
1/2 cup brandy
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried whole thyme
2 bay leaves
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Vegetable oil
Party rye bread
Endive
Mayonnaise -- optional
Commercial barbecue sauce -- optional
prepared horseradish -- optional

*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.

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