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3 cloves of garlic, chopped
1 tsp. salt
1 tsp. hot pepper paste
3 tsp. paprika
2 cups of white wine
12 medallions of pork loin, cut evenly about a 1/4 inch.
Olive oil
2 large onions
Cooking:
First day:
1. Mash the garlic and salt to form a paste and add the hot pepper paste and 1 tsp. of paprika.
2. Coat the medallions with this paste and put them in a dish.
3. Cover all the contents with wine.
4. Refrigerate over night.
Second day:
1. Take the medallions out of the dish, save the marinade.
2. Heat 1/2 cup of olive oil over medium high heat
3. Add the onions sautéing until brown and add the rest of the paprika and cook for about 3 minutes. Cover and keep warm.
4. In a large skillet pour in enough olive oil to 1/2 of the bottom.
5. On high heat, brown the medallions a few at a time without crowding. Fry each side for one minute.
6. Serve in crusty rolls with the onions.
Ingredients:
3 cloves of garlic, chopped
1 tsp. salt
1 tsp. hot pepper paste
3 tsp. paprika
2 cups of white wine
12 medallions of pork loin, cut evenly about a 1/4 inch.
Olive oil
2 large onions
Cooking:
First day:
1. Mash the garlic and salt to form a paste and add the hot pepper paste and 1 tsp. of paprika.
2. Coat the medallions with this paste and put them in a dish.
3. Cover all the contents with wine.
4. Refrigerate over night.
Second day:
1. Take the medallions out of the dish, save the marinade.
2. Heat 1/2 cup of olive oil over medium high heat
3. Add the onions sautéing until brown and add the rest of the paprika and cook for about 3 minutes. Cover and keep warm.
4. In a large skillet pour in enough olive oil to 1/2 of the bottom.
5. On high heat, brown the medallions a few at a time without crowding. Fry each side for one minute.
6. Serve in crusty rolls with the onions.
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Date Added: 2009-04-04 Views : 140