Recipe by Graybert
A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking http://www.Portuguesecooking.com
Top Review by Mia #3
I'm Portuguese, and live in Portugal, and let me tell you, you've got this receipe down pact, don't forget the bayleaft. I'ts tradition. I'm glad someone remembered this receipe. Thank-you Graybert!!!!!!!!!!!!!!!!
- 3 -4 garlic cloves, chopped
- 1 teaspoon coarse salt
- 1 teaspoon hot pepper paste
- 3 teaspoons paprika
- 2 cups white wine
- 12 pork medallions, cut evenly about a 1/4 inch
- 1⁄2-3⁄4 cup olive oil (to fry in)
- 2 -3 large onions
Directions See How It's Made
- Do this the day before: Mash the garlic and salt to form a paste.
- Add the hot pepper paste and 1 teaspoons 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.
- When you are ready to cook them: Take the medallions out of the dish, and discard 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.
- 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.