| 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 | 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 | ||
| Commercial barbecue sauce; optional | ||
| Prepared horseradish; optional |
INSTRUCTIONS
MARINADE *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 [email protected] on Aug 24, 1997
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