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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Do this the day before: Mash the garlic and salt to form a paste. | 2. Add the hot pepper paste and 1 teaspoons of paprika. | 3. Coat the medallions with this paste and put them in a shallow dish. | 4. Pour the wine over all, make sure they all are covered. | 5. Refrigerate over night. | 6. When you are ready to cook them: Take the medallions out of the dish, and discard the marinade. | 7. Heat 1/2 cup of olive oil over med-high heat. | 8. Add the onions sautéing until brown. | 9. Add the rest of the paprika and cook for about 3 minutes. | 10. Cover and keep this warm. | 11. In a large skillet pour in enough olive oil to 1/2 of the bottom. | 12. Heat to very hot but not smoking. | 13. Brown the medallions a few at a time without crowding. | 14. Fry about 1 minute on each side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	3 -4		chopped	302.6	0.0	67.32	1.7
salt	1	teaspoon	coarse	-	-	-	-
pepper paste	1	teaspoon		302.6	0.0	67.32	1.7
paprika	3	teaspoons		19.458	3.7253	0.9757	0.8894
white wine	2	cups		-	-	-	-
pork medallion	12		cut	302.6	0.0	67.32	1.7
olive oil	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
onion	2 -3			0.0	0.0	0.0	0.0

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