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Marinated Pork Medallions


  • 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.
  • Olive oil ( to fry in)
  • 2 or 3 large onions

    Recipe Directions

    1. Do this the day before:
    2. Mash the garlic and salt to form a paste.
    3. Add the hot pepper paste and 1 tsp. of paprika.
    4. Coat the medallions with this paste and put them in a shallow dish.
    5. Pour the wine over all, make sure they all are covered.
    6. Refrigerate over night.

    1. Now to cook them:
    2. Take the medallions out of the dish, save the marinade.
    3. Heat 1/2 cup of olive oil over med-high heat
    4. Add the onions sautéing until brown
    5. Add the rest of the paprika and cook for about 3 minutes.
    6. Cover and keep this warm
    7. In a large skillet pour in enough olive oil to 1/2 of the bottom.
    8. Heat to very hot but not smoking.
    9. Brown the medallions a few at a time without crowding.
    10. Fry about 1 minute on each side.
    11. Serve in crusty rolls with the onions.
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