Marinated Pork Medallions

1. 1

   The Day Before:.

2. 2

   Mash the garlic and salt to form a paste.

3. 3

   Add the hot pepper paste and 1/2 tsp paprika.

4. 4

   Coat the medallions with this paste and put them in a shallow dish.

5. 5

   Pour the wine over all, make sure they are all covered.

6. 6

   Refrigerate over night.

7. 7

   How to cook them:.

8. 8

   Remove medallions from the marinade; saving it for later.

9. 9

   Heat olive oil over a medium-high heat.

10. 10

    Add the onions sauteing until brown.

11. 11

    Add the rest of paprika and cook for about 3 minutes.

12. 12

    Cover and keep warm.

13. 13

    In a large skillet pour in enough olive oil to 1/2 inch from the bottom.

14. 14

    Heat to very hot but not smoking.

15. 15

    Brown the medallions a few at a time without crowding.

16. 16

    Fry about 1 minute on each side.

17. 17

    Serve in crusty rolls with the onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.