Step 1 of 7
Portuguese Barbecued Pork (Febras Assadas)
Cut each tenderloin into 5 equal pieces. Place each piece in a plastic bag and bash into an escalope the size of a side plate using a rolling pin.
Step 2
Combine the white wine, paprika, salt, pepper and juice of half a lemon in a bowl. Add the pork and marinate for 20–30 minutes.
Step 3
Cut the potatoes into 3cm-thick chips and soak in cold water for 5 minutes. Change the water and soak for 5 more minutes. Drain and pat dry.
Step 4
Heat the oil to 130C in a deep fryer or deep heavy pan. Lower the chips in batches and blanch for 8–10 minutes. Remove, drain well and allow to cool on a tray.
Step 5
Reheat the oil to 180C. Fry the chips in batches again for 2–3 minutes until well coloured and crisp. Drain well and season with sea salt.
Step 6
Remove the pork from the marinade, rub with a little olive oil and cook on the barbecue or chargrill in 2 batches. Cook for 1 minute on each side — no more, as they are thin and will continue cooking off the heat.
Step 7
Pile the chips on plates, lay the pork on top and pour over any juices. Top with a spoonful of mayonnaise and a wedge of lemon.
