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==
# One day before you plan to serve this recipe, mash the garlic and salt to form a paste.
# Add the chili paste and 1 tsp of paprika.
# Coat the medallions with paste and place in a shallow baking dish cover with wine, making sure coverage is complete.
# Refrigerate overnight.
# The following day, remove the medallions from the dish, saving the marinade.
# Heat ½ cup of olive oil over a medium-high heat.
# Add the onions and sauté until golden.
# Add remaining paprika and cook for about 3 minutes.
# Set aside, cover and keep warm in a large skillet pour enough olive oil to cover about half the bottom of the pan.
# Heat until the pan is very hot but not smoking.
# Brown the medallions a few at a time, being sure not to crowd them.
# Fry for about 1 minute on each side.
Category:Chile pepper Recipes
Category:Pork loin Recipes
Category:Portuguese Appetizers
Category:Portuguese Meat Dishes
Category:Recipes that need photos
Category:White wine Recipes