Marinated Pork Medallions - cooking recipe

Ingredients

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

Preparation

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