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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 12 |
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A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking 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 |
Directions:
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 sautéing 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.
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