A few weeks ago when I roasted one of the pork tenderloins, I cut off some
medallions before roasting the rest. Based on one of the posts about
breaded medallions, I coated them with panko crumbs and a few seasonings and
lightly fried them. I froze them on a baking sheet to keep them separate
and bagged them when frozen. Today after an afternoon of cleaning up leaves
from the yard, I popped them into the oven chicken finger style and cooked
them just until warmed through and sizzling on top and bottom. They were
amazing!