"Cheryl" > wrote in message
...
>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!

I want to do this next time I score some pork loins.