Bifanas De Porco - cooking recipe

Ingredients

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

Preparation

Do this the day before: Mash the garlic and salt to form a paste.
Add the hot pepper paste and 1 teaspoons of paprika.
Coat the medallions with this paste and put them in a shallow dish.
Pour the wine over all, make sure they all are covered.
Refrigerate over night.
When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
Heat 1/2 cup of olive oil over med-high heat.
Add the onions sauteing until brown.
Add the rest of the paprika and cook for about 3 minutes.
Cover and keep this warm.
In a large skillet pour in enough olive oil to 1/2 of 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.