Beef and pork tenderloin sandwiches

24 Servings

Ingredients

Quantity Ingredient
1 6-7-pound beef tenderloin; trimmed
2 2-3-pound pork tenderloins; trimmed
½ cup Port wine
½ cup Brandy
½ teaspoon Dried tarragon leaves
½ teaspoon Dried whole thyme
2 Bay leaves
1¼ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dry mustard
Vegetable oil
Party rye bread
Endive
Mayonnaise; optional
Commercial barbecue sauce; optional
Prepared horseradish; optional

Directions

MARINADE

*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@... on Aug 24, 1997

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