The day before: Mash garlic and salt together with the flat side of your knife until you get a chunky paste - this is like making tempero baiano but Portuguese style.
Mix in the hot pepper paste and half the paprika (save the rest for later). Rub this paste all over the pork medallions like you're giving them a massage.
Put the coated medallions in a shallow dish and pour the wine over everything. Make sure they're all covered - if not, add a bit more wine.
Cover and refrigerate overnight. Honestly, this is the hardest part - waiting 24 hours when it smells so good already.
When ready to cook: Remove the medallions from the marinade and save that liquid - don't throw it away!
Heat some olive oil in a pan over medium-high heat. Add the sliced onions and sauté until they're golden brown, about 8 minutes.
Add the remaining paprika to the onions and cook for 3 more minutes. Cover and keep warm.
In a large skillet, heat enough olive oil to come halfway up the sides - we're basically shallow frying here. Get it very hot but not smoking. (Look for that shimmer on the oil surface - that's your signal it's ready)
Brown the medallions a few at a time without crowding the pan. About 1 minute per side - they should sizzle aggressively when they hit the oil.
Serve immediately on crusty bread rolls with those paprika onions on top. This is pure Portuguese comfort food right here.
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