*  Exported from  MasterCook  *

                   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
--------  ------------  --------------------------------
   6      lb            Beef tenderloin -- up to 7 lb,
                        - trimmed
   2                    Pork tenderloins (2/3 lb ea) --
                        - trimmed
                        Marinade:
     1/2  c             Port wine
     1/2  c             Brandy
     1/2  ts            Dried tarragon leaves
     1/2  ts            Dried whole thyme
   2                    Bay leaves
   1 1/4  ts            Salt
     1/2  ts            Pepper
     1/2  ts            Dry mustard
                        Vegetable oil
                        Party rye bread
                        Endive
                        Mayonnaise (optional)
                        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 tb vegetable oil. Bake at 450 F 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 ts vegetable
oil. Bake at 325 F 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: 24 Servings

Marinade:

Combine all ingredients in a small mixing bowl, mixing well.

Yield: 1 Cup


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