P.S. I french-fried mine in regular olive oil. (I keep olive oil in the fryer for freedom fries. When it gets to be about time to change the oil, I use it to fry breaded stuff. I especially like to make beer-battered chicken strips or fish!)
For the cornmeal-Parmesan-Reggiano batter, I didn't bother to dip the tenderloin in flour first and/or egg. Just put the breading directly on the meat. (It would have been just as good, if not better, pan-fried in a little EVOO!)
That's how I'll do it. I've been looking for a crock pot recipe today to use on the 2nd. That's IF anyone can eat! What goes good with bubbly.....LOL