Beef and Pork Tenderloin Sandwiches
15
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.
Nutrition Facts
Serving Size 176g (6.2 oz)