Directions

1. In a small bowl, stir together flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. Beat together oil, egg and water in a small bowl and stir into dry mixture until well blended, forming a ball. On lightly floured piece waxed paper, roll or pat to an 8x8-inch square. Combine cilantro, chili powder, remaining salt and pepper; sprinkle evenly over dough. Place tenderloin across center. With aid of waxed paper, roll up with tenderloin inside pastry. Seal edge; place with seam-side-down on lightly greased baking sheet.
2. Bake in a 425 degree F. oven for 20 minutes. Cover with foil; bake another 15-20 minutes more, or until internal temperature on a thermometer reads 145 degrees F. Remove from the heat and allow to rest 5 minutes before slicing and serve with salsa.