Bifanas

Ingredients
Do this the day before:


 * 3 or 4 cloves of garlic, chopped
 * 1 tsp. salt, coarse
 * 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.

Directions
1)Mash the garlic and salt to form a paste. Add the hot pepper paste and 1 tsp. 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.

2)When you are ready to cook them;
 * Olive oil ( to fry in)
 * 2 or 3 large onions

3)Take the medallions out of the dish, save the marinade. Heat 1/2 cup of olive oil over med-high heat Add the onions sautéing until brown Add the rest of the paprika and cook for about 3 minutes. Cover and keep this warm

4)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.