Beef and Pork Tenderloin Sandwiches

1 6-7 pound beef tenderloin, trimmed

2 2/3 pound pork tenderloins, trimmed

Marinade: 1/2 cup port wine

1/2 cup brandy

1/2 teaspoon dried tarragon leaves

1/2 teaspoon dried whole thyme

2 bay leaves

1 1/4 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dry mustard

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, Marinade: Combine all ingredients in a small mixing bowl, mixing well.