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Beef and Pork Tenderloin Sandwiches

 

15

Yield

25

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 33542% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 213mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 91g
Vitamin A 0% Vitamin C 1%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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