Floured and fried. Make milk gravy and pan fried potatoes. Homemade biscuits if you can. If not there are some good frozen ones. A couple of slices of a good onion goes well with it.
miles
I didn't think anyone else on this planet did that to theirs when they cook them. I use flour with season salt (lawrys) and fresh cracked peppper, a touch of garlic powder and sometimes a pinch of basil in the mixture. I'll let the tenderloins sit in a bit of olive oil for a while as they come up to room temperature and then dredge them in the seasoned flour. I little olive oil in the pan at a med heat and brown them up but don't let them cook past med. once done and I go to serve them I'll cut them into 1" thick medallions as I place onto the plates. A nice cab goes well these.
