Beef and pork tenderloin sandwiches
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Beef and pork tenderloin sandwiches
  Beef    Pork    Tenderloin    Sandwiches  
Last updated 6/12/2012 1:07:53 AM. Recipe ID 34114. Report a problem with this recipe.
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      Title: Beef and pork tenderloin sandwiches
 Categories: Sandwiches
      Yield: 24 Servings
 
      1    6-7-pound beef tenderloin;
           -trimmed
      2    2-3-pound pork tenderloins;
           -trimmed

MMMMM--------------------------MARINADE-------------------------------
    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
 
  *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 




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Recipe ID 34114 (Apr 03, 2005)

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