Beef & Pork Tenderloin Sandwiches
Yield
25 servingsPrep
20 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pound |
beef, tenderloin
trimmed |
|
| 2 ⅔ | pound |
pork tenderloin
trimmed |
|
| Marinade | |||
| ½ | cup |
port wine
|
*
|
| ½ | cup |
brandy
|
*
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
beef, tenderloin
trimmed |
|
| 1.2 | kg |
pork tenderloin
trimmed |
|
| Marinade | |||
| 118 | ml |
port wine
|
*
|
| 118 | ml |
brandy
|
*
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 2 | each |
bay leaves
|
*
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
dry mustard
|
|
Directions
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℉ (230℃). for 15 minutes. turn oven off; do not open door.
Let roast remain in oven 45 minutes.
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, Marinade: Combine all ingredients in a small mixing bowl, mixing well.
