My husband and I just found out about the inside tenderloins last year, and boy are we glad! We thought the backstraps were good, but my oh my, those inside loins are absolutely delicious!!<img src=icon_smile_tongue.gif border=0 align=middle>We fried them on the stove just until they were brown and put them on italian bread with onions and cheese, and I'll tell you what; I have never tasted anything so mouth watering in my life. It was like a Philly cheese steak, but soooo much better. Give it a try. I guarantee you'll be making it again.<img src=icon_smile_approve.gif border=0 align=middle>Just DON'T overcook the meat. Bon Appetit!!<img src=icon_smile_big.gif border=0 align=middle>