Total Time
Prep 5 mins
Cook 5 mins

Great for company!

Ingredients Nutrition


  1. On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well.
  2. In large non-stick skillet over medium-high heat, sauté coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown and inside is no longer pink (170ºF).
  3. Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.

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