Beef and pork tenderloin sandwiches

 
                    Beef and Pork Tenderloin Sandwiches
 
 Recipe By     : Southern Living 1980 Annual Recipes
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Sandwiches
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      6-7 pound     beef tenderloin, trimmed
    2      2/3 pound     pork tenderloins, trimmed
                         Marinade:
      1/2  cup           port wine
      1/2  cup           brandy
      1/2  teaspoon      dried tarragon leaves
      1/2  teaspoon      dried whole thyme
    2                    bay leaves
    1 1/4  teaspoons     salt
      1/2  teaspoon      pepper
      1/2  teaspoon      dry mustard
 					
                         Vegetable oil
                         Party rye bread
                         Endive
                         Mayonnaise -- optional
                         Commercial barbecue sauce -- optional
                         prepared horseradish -- optional
 
 *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.
 
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