Bifanas De Porco

• 3 -4 garlic cloves, chopped
• 1 teaspoon coarse salt
• 1 teaspoon hot pepper paste
• 3 teaspoons paprika
• 2 cups white wine
• 12 pork medallions, cut evenly about a 1/4 inch
• 1/2 - 3/4 cup olive oil (to fry in)
• 2 -3 large onions

1. Do this the day before: Mash the garlic and salt to form a paste.
2. Add the hot pepper paste and 1 teaspoons of paprika.
3. Coat the medallions with this paste and put them in a shallow dish.
4. Pour the wine over all, make sure they all are covered.
5. Refrigerate over night.
6. When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
7. Heat 1/2 cup of olive oil over med-high heat.
8. Add the onions sauteing until brown.
9. Add the rest of the paprika and cook for about 3 minutes.
10. Cover and keep this warm.
11. In a large skillet pour in enough olive oil to 1/2 of the bottom.
12. Heat to very hot but not smoking.
13. Brown the medallions a few at a time without crowding.
14. Fry about 1 minute on each side.

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

Taken from www.food.com/recipe/bifanas-de-porco-102075 (may not work)