Bifanas

Description
Recipe is taken without permission from "Portuguese Homestyle Cooking" written by Ana Patuleia Ortins

Ingredients

 * 12 medallions of pork loin, about ¼ inch thick
 * 3 – 4 cloves of garlic, chopped
 * 1 tsp coarse salt,
 * 1 tsp chili paste
 * 3 tsp paprika
 * 2 cups of white wine
 * olive oil (for frying)
 * 2 – 3 large onions

Directions

 * 1) One day before you plan to serve this recipe, mash the garlic and salt to form a paste.
 * 2) Add the chili paste and 1 tsp of paprika.
 * 3) Coat the medallions with paste and place in a shallow baking dish cover with wine, making sure coverage is complete.
 * 4) Refrigerate overnight.
 * 5) The following day, remove the medallions from the dish, saving the marinade.
 * 6) Heat ½ cup of olive oil over a medium-high heat.
 * 7) Add the onions and sauté until golden.
 * 8) Add remaining paprika and cook for about 3 minutes.
 * 9) Set aside, cover and keep warm in a large skillet pour enough olive oil to cover about half the bottom of the pan.
 * 10) Heat until the pan is very hot but not smoking.
 * 11) Brown the medallions a few at a time, being sure not to crowd them.
 * 12) Fry for about 1 minute on each side.