Trim silver skin off of tenderloin and thinly slice (it's easier if the meat is slightly frozen)

Put meat in container with salt and vinegar then cover with water. Cover and let sit in fridge overnight.

In the morning drain off water and rinse with fresh water a couple times.

Pour enough milk in to cover meat, cover and put back in fridge until ready to fry.

Heat oil in skillet (or deep fryer if prefered), mix flour with spices in a shallow dish and beat egg with a little milk in separate dish.

Dip a piece of meat in egg mixture then coat with flour. Dip in egg mixture then flour again. Tap off excess flour and put in heated oil.

Fry until browned (couple minutes per side or so depending on thickness of slices).

Depending on how big tenderloin is, you may need to mix up fresh flour and egg mixtures.