Beef And Pork Tenderloin Sandwiches

Ingredients

some vegetable oil
some party rye bread
some endive mayonnaise
some commercial barbecue sauce
some prepared horseradish
3,200 gr beef tenderloin
700 gr pork tenderloins
120 ml port wine
110 gr brandy
1 gr tarragon leaves
1 gr thyme
2 bay leaves
3 gr salt
1 gr pepper
2 ml dry mustard

Instructions

Note: 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 230ºC or 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 160ºC or 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, Marinade: Combine all ingredients in a small mixing bowl, mixing well.