I whipped up some chicken fried backstraps for lunch today. It went over pretty well, the kids ate it up. Not quite so well as tenderloin, though. I mix up the normal sort of seasoning of garlic & onion powders, salt & pepper, & a pinch o’ rosemary when I make steaks. And when it comes to those tenderloins, my wife & I know to expect only a taste. Big eaters, these little kids.