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, saut� coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown and inside is no longer pink (170�F). Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.