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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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! |
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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. |
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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 |
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![]() "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. |
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"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 |
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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 |
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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. :-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
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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 |
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