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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The Day Before:. | 2. Mash the garlic and salt to form a paste. | 3. Add the hot pepper paste and 1/2 tsp paprika. | 4. Coat the medallions with this paste and put them in a shallow dish. | 5. Pour the wine over all, make sure they are all covered. | 6. Refrigerate over night. | 7. How to cook them:. | 8. Remove medallions from the marinade; saving it for later. | 9. Heat olive oil over a medium-high heat. | 10. Add the onions sauteing until brown. | 11. Add the rest of paprika and cook for about 3 minutes. | 12. Cover and keep warm. | 13. In a large skillet pour in enough olive oil to 1/2 inch from the bottom. | 14. Heat to very hot but not smoking. | 15. Brown the medallions a few at a time without crowding. | 16. Fry about 1 minute on each side. | 17. Serve in crusty rolls with the onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		chopped	151.3	0.0	33.66	0.85
salt	1/2	teaspoon		-	-	-	-
pepper paste	1/2	teaspoon		151.3	0.0	33.66	0.85
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
white wine	1 1/4	cups		-	-	-	-
pork medallion	6		cut	151.3	0.0	33.66	0.85
olive oil				-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.