Preheat the oven to 450F. Wrap the bacon around the outside
of the
circumference of the tenderloins and secure with toothpicks.
Combine the cumin, chili powder, cayenne pepper, paprika,
thyme, black
pepper, cinnamon and salt and mix well. Brush the tenderloins
with some of
the oil and pat the seasoning mixture onto both sides.
Rub some oil into one or two 9-inch cast iron pans and
set them over high
heat (open a window or put on the exhaust fan because
this creates a lot of
smoke).
Saut the tenderloins for 2 minutes on each side
and transfer them to a
baking pan. Set them in the oven to finish cooking (about
10 minutes for
rare, 12 minutes for medium rare and 14 minutes for medium
depending on the
thickness).
To present each portion, ladle some chili salsa on the
bottom of the plate
and set three triangles of toasted tortillas around the
outside of the
plate. Set a black bean cake on each of the toasted tortilla
triangles and
set the cooked tenderloin in the center of the plate.
Sprinkle with queso
blanco or feta, and cilantro.