"Cheryl" <jlhshadow@hotmail.com> wrote in message
news:uo_Lm.77595$kH2.48167@newsfe04.ams2...
>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!
Sounds great. Whenever I buy a whole pork tenderloin, I break it down into
roast size and the rest is sliced into medallions. They are a good buy, and
since there is just two of us, some always goes into the freezer. I love
the medallions pounded out a bit and coated with the panko crumbs and
browned. I then make a mushroom gravy and serve the medallions over mashed
potatoes and covered with the gravy. It is one of our favorite dinners.


Dale P