Marinated Beef Tenderloin Sandwiches

This recipe comes from Paula Deen's "Cooking with Paula Deen" magazine. I have not tried it yet but put here for safe keeping. She suggests this sandwich is served with a Bacon Horseradish Sauce ( Bacon Horseradish Sauce). Pork Tenderloin can be substituted for cost savings.

• Ready In: 50 mins
• Serves: 12-15

Ingredients

• 3⁄4 cup soy sauce
• 1⁄4 cup olive oil
• 3  tablespoons Worcestershire sauce
• 2  tablespoons fresh lemon juice
• 3  garlic cloves, minced
• 2  teaspoons ground black pepper
• 1 (4 1/2lb)  trimmed beef tenderloin
• 12 -15  onion rolls, split, buttered, and toasted
•  arugula

Directions

1. In a large resealable plastic bag, combine soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add tenderloin, seal bag, and refrigerate for at least 8 hours.
2. Preheat oven to 425. Line a broiler pan with heavy-duty aluminum foil. Place rack on pan; spray with nonstick cooking spray.
3. Drain tenderloin, discarding marinade. Place tenderloin on prepared pan. Bake for 40 to 45 minutes, or until a meat thermometer inserted in thickest portion reads 145. Let stand for 10 minutes before slicing.
4. Spread desired amount of Bacon Horseradish Sauce over botttoms of buns. Top with desired amount of arugula. Top with sliced tenderloin. cover with bun tops. Serve immediately.