Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Do this the day before:
- 3 or 4 cloves of garlic, chopped
- 1 tsp. salt, coarse
- 1 tsp. hot pepper paste
- 3 tsp. paprika
- 2 cups of white wine
- 12 medallions of pork loin, cut evenly about a 1/4 inch.
Directions
1)Mash the garlic and salt to form a paste. Add the hot pepper paste and 1 tsp. 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.
2)When you are ready to cook them;
Olive oil ( to fry in)
2 or 3 large onions
3)Take the medallions out of the dish, save 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
4)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.