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Beef and Pork Tenderloin Sandwiches recipe
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To make Beef and Pork Tenderloin Sandwiches you will need
Ingredients
| 1 | | 6-7-pound beef tenderloin; trimmed | | 2 | | 2-3-pound pork tenderloins; trimmed |
| | MARINADE | | | | 1/2 | cups | Port wine | | 1/2 | cups | Brandy | | 1/2 | teaspoons | Dried tarragon leaves | | 1/2 | teaspoons | Dried whole thyme | | 2 | | Bay leaves | | 1 1/4 | teaspoons | Salt | | 1/2 | teaspoons | Pepper | | 1/2 | teaspoons | 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.
Enjoy your Beef and Pork Tenderloin Sandwiches
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Mon 14 Jul 2008
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