Leftover Pork Loin Wellington

After preparing a deliciously succulent, frozen solid pork loin I had enough leftovers to feed a whole family. I could have easily cut the pork loin into medallions seared both sides and served it as it was. Instead, being the great adventurous type, I sliced the fully cooked, leftover pork loin into medallions, quickly seared both sides on a hot frying pan and then wrapped them in a Pillsbury crescent roll sheet. I placed them in the oven at 400° f for 20 minutes.