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Beef and Pork Tenderloin Sandwiches

Beef and Pork Tenderloin Sandwiches is built on Beef Tenderloin Trimmed, Pork Tenderloins Trimmed, Port Wine, Brandy, and Dried Tarragon Leaves. Keep it handy for the next time you cook it.

Ingredients

• 1
• 2
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 2
• 1 1/4 tsp
• 1/2 tsp
• 1/2 tsp
• to taste
• to taste
• to taste
• to taste
• to taste
• to taste

Method (preview)

1. 1

   Marinate these beef and pork tenderloins together, but cook them separately. Sandwiches can be prepared from either or both types of meat.

2. 2

   Place tenderloins in a large pan or dish; Pour marinade over top, and cover tightly.

3. 3

   Refrigerate overnight, turning meat several times; drain.

4. 4

   Place beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1 tablespoon vegetable oil.

5. 5

   Bake at 450 degrees for 15 minutes. turn oven off; do not open door.

6. 6

   Let roast remain in oven 45 minutes. (roast will be medium rare).

7. 7

   Place pork tenderloins, fat side up, on rack in a shallow roasting pan; rub with 1 teaspoon vegetable oil.

8. 8

   Bake at 325 degrees for 1 hour or until well done.

9. 9

   Slice tenderloins, and place on serving platter.

10. 10

    Serve on party rye bread with endive; top with mayonnaise, barbecue sauce, or horseradish, if desired.

11. 11

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

12. 12

    Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest