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.