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)
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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