On Nov 15, 1:28 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
> 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!

You can also pound the medallions (flat/cut side down between plastic
wrap) to thinner, larger size, then bread and fry them for excellent
sandwiches. And of course there's the tonkatsu that's been posted
several times. -aem