Ingredients:

3 cups (360g) Ocean Spray® Sweetened Dried Cranberries, chopped
3 cups (360g) finely chopped almonds, toasted
6 cups (360g) panko (Japanese breadcrumbs)
2 (1.8 kilograms) boneless pork loins (about 4 lbs. each)
12 cups (1.4 kilograms) seasoned flour
18 eggs, egg wash
2 dash oil or clarified butter

Directions:

1. To prepare crumb mixture, combine sweetened dried cranberries, almonds, and panko breadcrumbs.

2. Slice pork into 60 - 2 oz. (60g) medallions. Dredge each medallion in flour, dip in eggwash and coat both sides in crumb mixture. Refrigerate at least 30 minutes before cooking.

3. Heat butter or oil as needed in large sauté pan and cook medallions in batches approximately 4 minutes per side or to internal temperature of 155-160° F.

If desired, serve 2 medallions with apple fritters, mashed potatoes, and a spoonful of cranberry relish.

YIELDS: 30 servings