Marinated Pork Medallions

• 2 garlic cloves, chopped finely
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper paste
• 1 1/2 teaspoons paprika
• 1 1/4 cups white wine
• 6 pork medallions, cut evenly about a 1/4 inch
• olive oil, for frying
• 1 large onion, chopped finely

1. The Day Before:.
2. Mash the garlic and salt to form a paste.
3. Add the hot pepper paste and 1/2 tsp paprika.
4. Coat the medallions with this paste and put them in a shallow dish.
5. Pour the wine over all, make sure they are all covered.
6. Refrigerate over night.
7. How to cook them:.
8. Remove medallions from the marinade; saving it for later.
9. Heat olive oil over a medium-high heat.
10. Add the onions sauteing until brown.
11. Add the rest of paprika and cook for about 3 minutes.
12. Cover and keep warm.
13. In a large skillet pour in enough olive oil to 1/2 inch from the bottom.
14. Heat to very hot but not smoking.
15. Brown the medallions a few at a time without crowding.
16. Fry about 1 minute on each side.
17. Serve in crusty rolls with the onions.

garlic, salt, hot pepper, paprika, white wine, pork medallions, olive oil, onion

Taken from www.food.com/recipe/marinated-pork-medallions-370246 (may not work)