In article >,
"Cheryl" > 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!

Sound planning. :-)
--
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