An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated ...

Rub it with a pernil-style adobo, or marinade, for a fast alternative to the Puerto Rican-style slow-roasted pork shoulder.

One route for cooking a whole tenderloin is to briefly sear it in a hot skillet on the stove before finishing it in the oven.

Mix until well combined. Place beef in another medium bowl. Add half the marinade and toss to coat. Marinate at room temperature for at least 10 minutes. Warm oil in a large pan or wok over high heat.

It’s commonly referred to as the filet mignon of pork, which makes sense when you realize the steak cut is simply portions of beef tenderloin ... style adobo, or marinade, for a fast alternative ...