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              Cullen's Tenderloin Turkey

2 turkey tenderloins -- butterflied
1/4 cup flour
1 tablespoon cornmeal
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Salt & pepper
1 tablespoon olive oil

On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well. 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). Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.