Barbecued Pork Sandwiches

   2                    Boneless pork loin roasts -- 
                        2-1/2 to 3lb ea
   1      c             Water
   2      ts            Salt
   2      c             Ketchup
   2      c             Celery -- dice
     1/3  c             Steak sauce
     1/4  c             Brown sugar -- pack
     1/4  c             Vinegar
   2      ts            Lemon juice
  20                    hamburger buns -- (20 to 25)

  Place roasts in an 8-qt Dutch oven; add water and        
  salt. Cover and cook on medium-low heat for 2-1/2        
  hours or until meat is tender. Remove roasts and shred   
  with a fork; set aside. Skim fat from cooking liquid     
  and discard. Drain all but 1 cup cooking liquid. Add     
  meat, ketchup, celery, steak sauce, sugar, vinegar and   
  lemon juice. Cover and cook over medium-low heat for     
  1-1/2 hours. Serve on buns.

BAVARIAN BEEF SANDWICH

      8 oz Pkg soft cream cheese
    1/4 c  Sour cream
      2 tb Horseradish
     12 sl Rye bread or
      6    Sub buns
           Lettuce
           Roast beef slices
      6    Red onion slices
 
  Combine cream cheese, sour cream, and horseradish,
  mixing until well blended. For each sandwich, spread
  bread with the the cream cheese mixture, add the meat,
  lettuce and onions. Add additional cream cheese spread
  if desired.

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,
or horseradish, if desired. 

Yield:  about 24 servings.

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