Beef And Pork Tenderloin Sandwiches

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Sandwiches	24	Servings

INGREDIENTS

1		6-7-pound beef tenderloin
		trimmed
2		2-3-pound pork tenderloins
		trimmed
1/2	c	Port wine
1/2	c	Brandy
1/2	t	Dried tarragon leaves
1/2	t	Dried whole thyme
2		Bay leaves
1 1/4	t	Salt
1/2	t	Pepper
1/2	t	Dry mustard
		Vegetable oil
		Party rye bread
		Endive
		Mayonnaise, optional
		Commercial barbecue sauce
		optional
		Prepared horseradish
		optional

INSTRUCTIONS

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 MC-Recipe
Digest V1 #758 by NGavlak@aol.com on Aug 24, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 338 Calories From Fat: 229 Total Fat: 25.4g Cholesterol: 91.1mg Sodium: 184.5mg Potassium: 262mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 22.5g