Bifanas

Note: The person who submitted this recipe did not get permission from the author of PORTUGUESE HOMESTYLE COOKING, Ana P. Ortins. The recipe is take almost verbatum from page 101 of her book. Contact with the author: ana@portuguesecooking.com

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

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.