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Beef or Pork Tenderloin


April 6, 2017


Rub the meat with above seasoning mixture 24 hours before cooking. Allow it to rest covered in the refrigerator. Pan sautée or bake to desired temperature.

Serve with Chimichurri


3 lbs of beef or pork tenderloin

Goya adobo seasoning to taste

3-4 garlic cloves minced

1 teaspoon Lemon pepper

1 teaspoon sea salt and pepper

1/4 cup Tamari soy sauce

4 teaspoons of olive oil


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