Beef and Pork Tenderloin Sandwiches

• 7 pound beef, tenderloin trimmed
• 223 pound pork tenderloin trimmed
• 1/2 cup port wine
• 1/2 cup brandy
• 1/2 teaspoon tarragon leaves dried
• 1/2 teaspoon thyme dried
• 2 each bay leaves
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard

1. Marinate these beef and pork tenderloins together, but cook them separately.
2. Sandwiches can be prepared from either or both types of meat.
3. Place tenderloins in a large pan or dish.
4. Pour marinade over top, and cover tightly.
5. Refrigerate overnight, turning meat several times; drain.
6. Place beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1 tablespoon vegetable oil.
7. Bake at 450F (230C).
8. for 15 minutes.
9. turn oven off; do not open door.
10. Let roast remain in oven 45 minutes.
11. Place pork tenderloins, fat side up, on rack in a shallow roasting pan; rub with 1 teaspoon vegetable oil.
12. Bake at 325 degrees for 1 hour or until well done.
13. Slice tenderloins, and place on serving platter.
14. Serve on party rye bread with endive; top with mayonnaise, barbecue sauce, Marinade: Combine all ingredients in a small mixing bowl, mixing well.

beef, pork tenderloin, port wine, brandy, tarragon, thyme, bay leaves, salt, black pepper, dry mustard

Taken from recipeland.com/recipe/v/beef-pork-tenderloin-sandwiches-42405 (may not work)