You said "inner" so you mean the real tenderloins, not backstraps. Careful not to let those little beuaties dry out, because they will.

They are typically too small to butterfly, we usually cut them into medallions and fry in a skillet, just some virgin olive oil, pepper and salt. Thats it, nothing fancy, don't go ruining the natural tender flavour of such good meat with sugar filled sauces and overpowering spices.