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!

On Nov 15, 4:28*pm, "Cheryl" > wrote:
> A few weeks ago when I roasted one of the pork tenderloins,

Sounds like a god time saving thing to have on hand. What did you
have for sides?

MUST put panko on my list - keep forgetting.

On Nov 15, 1:28 pm, "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!

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

"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.

"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!
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

On Nov 15, 9:43 pm, "Dale P" > wrote:
>
> 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.
>
Except that she's talking about the tenderloin, not the whole loin
that you're talking about. The tenderloin is a boneless, almost
cylindrical cut taken from the inside of loin and is probably already
removed from the whole loin that you get. It typically ranges from 1
to 2 pounds. The largest end is round and it gradually tapers to the
thin flat end. It is very tender, cooks quickly either whole or
sliced, and the only real caution is not to overcook it. If you
google something like <cuts of pork chart> and look at a diagram
you'll see the tenderloin looks positively tiny compared to the
loin. -aem

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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"aem" > wrote in message
...
> On Nov 15, 9:43 pm, "Dale P" > wrote:
>>
>> 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.
>>
> Except that she's talking about the tenderloin, not the whole loin
> that you're talking about. The tenderloin is a boneless, almost
> cylindrical cut taken from the inside of loin and is probably already
> removed from the whole loin that you get. It typically ranges from 1
> to 2 pounds. The largest end is round and it gradually tapers to the
> thin flat end. It is very tender, cooks quickly either whole or
> sliced, and the only real caution is not to overcook it. If you
> google something like <cuts of pork chart> and look at a diagram
> you'll see the tenderloin looks positively tiny compared to the
> loin. -aem

I did not know all of this. I have seen pork loin and pork tenderloin, and
I just thought it was further down the loin to become the tenderloin. Well,
either way, the pork takes well to the pounding out and browning and serving
with a mushroom gravy. I will pay more attention to the labeling, but will
most likely buy the whole tenderloin on sale.

Thanks,,
dale p