Recipe - Beef And Pork Tenderloin Sandwiches

1 67pound beef tenderloin;
trimmed
2 23pound pork tenderloins;
trimmed

MARINADE
One half cup Port wine
One half cup Brandy
One half teaspoon Dried tarragon leaves
One half teaspoon Dried whole thyme
2 Bay leaves
1 One fourth teaspoon Salt
One half teaspoon Pepper
One half 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.

Recipe by: Southern Living 1980 Annual Recipes Posted to MCRecipe Digest
V1 #758 by NGavlak@aol.com on Aug 24, 1997