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1
Position a rack about 3-inches from the broiler and preheat.
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2
Line a broiler pan with foil.
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3
If there is sliver skin on the tenderloin, trim it off with a knife.
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4
Rub or brush the tenderloin with oil.
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5
Mix the chili powder with the salt and then sprinkle the spices all over the tenderloins and rub in well with your hands.
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6
Lay the tenderloin on the prepared pan, tucking the thin narrow tip of the tenderloin under so the meat is the same general thickness all the way down.
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7
Broil the tenderloin until golden brown on 1 side, about 5 minutes.
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8
Turn and continue to cook on the other side, until brown about 5 to 7 minutes more.
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9
Remove from the broiler, tent loosely with foil and set aside to finish cooking.
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10
Let rest for 5 minutes.
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11
Slice and serve with creamed corn.
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12
Shear the corn kernels from the cobs with a knife.
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13
Transfer the kernels to a bowl.
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14
Working over a bowl, run the knife along the cobs to press out the milky liquid.
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15
Discard the cobs.
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16
Slice the scallions, both white and a couple inches of the green into thin rounds.
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17
Separate the scallion whites and greens.
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18
Melt the butter in a medium skillet over medium-high heat.
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19
Add the scallion whites and cook until softened, about 1 to 2 minutes.
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20
Add the corn, water, and salt, bring to a simmer, cover and cook until tender, about 2 minutes.
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21
Add the cream, bring to a boil, and cook uncovered until slightly thickened, about 1 minute more.
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22
Stir in the scallion greens and tomatoes, season with black pepper and serve.
