Recipe for Beef and Pork Tenderloin Sandwiches 
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Yield:
24
Ingredients:
Amount Ingredient
1 x 6 pound beef tenderloin, trimmed (6 to 7)
2 x 2/3 pound pork tenderloins, trimmed
----------------- Marinade: ----------------
1/2 cup port wine
1/2 cup brandy
1/2 tsp dried tarragon leaves
1/2 tsp dried whole thyme
2 x bay leaves
1/4 tsp salt
1/2 tsp pepper
Instructions:
Instructions: 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.

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