Portuguese Barbecued Pork (Febras Assadas)

Ingredients

• ½ kg pork tenderloin
• 200 ml white wine
• ½ tsp paprika
• ½ unit lemon
• 1 dash olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 kg potatoes
• 4 cup vegetable oil
• 2 tbsp mayonnaise (optional)

Steps

1. Slice pork tenderloin into 5 equal pieces and flatten each into an escalope about the size of a side plate.
2. In a bowl, combine white wine, paprika, salt, pepper, and lemon juice. Add the pork escalopes and marinate for 20-30 minutes.
3. While pork marinates, prepare chips: cut potatoes into 3cm thick chips, soak in cool water for 5 minutes, change water, soak for another 5 minutes, then drain and pat dry.
4. Heat vegetable oil to 130C in a deep fryer or heavy-based pan. Blanch chips in batches for 8-10 minutes, then remove and cool.
5. Increase oil temperature to 180C. Fry blanched chips in batches for 2-3 minutes until golden and crisp. Drain well and season with sea salt.
6. Remove pork from marinade, rub with a dash of olive oil, and grill or char-grill for 1 minute per side until cooked through. Serve immediately with chips and mayonnaise, if desired.