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Ingredientes
- 1 x 6 lb. beef tenderloin, trimmed (6 to 7)
- 2 x 2/3 lb. pork tenderloins, trimmed
- 1/2 c. port wine
- 1/2 c. brandy
- 1/2 tsp dry tarragon leaves
- 1/2 tsp dry whole thyme
- 2 x bay leaves
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dry mustard
Direcciones
- Vegetable oilParty rye breadEndiveMayonnaise - optionalCommercial barbecue sauce - optionalprepared horseradish - optional
- *Marinate these beef and pork tenderloins together, but cook them separately. Sandwiches can be prepared from either or possibly both types of meat.
- Place tenderloins in a large pan or possibly dish; Pour marinade over top, and cover tightly. Chill overnight, turning meat several times; drain. Place beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1 Tbsp. vegetable oil. Bake at 450 degrees for 15 min. turn oven off; don't open door. Let roast remain in oven 45 min. (roast will be medium rare). Place pork tenderloins, fat side up, on rack in a shallow roasting pan; rub with 1 tsp. vegetable oil. Bake at 325 degrees for 1 hour or possibly till well done. Slice tenderloins, and place on serving platter. Serve on party rye bread with endive; top with mayonnaise, barbecue sauce, or possibly horseradish, if you like.
- Yield: about 24 servings.
- Marinade: Combine all ingredients in a small mixing bowl, mixing well.
- Yield: 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 12 servings | |
| Calories 569 | |
| Calories from Fat 230 | 40% |
| Total Fat 25.52g | 32% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.01g | |
| Cholesterol 216mg | 72% |
| Sodium 394mg | 16% |
| Potassium 953mg | 27% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.77g | 1% |
| Protein 70.75g | 113% |
