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