Portuguese barbecued pork (Febras assadas)

Step 1: Start by cutting the tenderloins into 5 equal-sized pieces, allowing the tail ends to remain slightly longer for a rustic effect. Place each piece one at a time into a sturdy clear plastic bag. Using a rolling pin, gently bash each piece into a thin escalope roughly the size of a side plate. This tenderising ensures the pork cooks evenly and absorbs more marinade flavor. Step 2: In a bowl, combine the white wine, paprika, a pinch of salt and freshly ground black pepper, and the juice of half a lemon. Add the pork pieces and turn them in this vibrant marinade, allowing the flavors to permeate the meat. Cover and leave the pork to marinate for 20 to 30 minutes while you prepare your barbecue, waiting for the coals to glow white-hot without flames to ensure perfect grilling. Step 3: For the chips, fill a large basin or bowl with cool water. Cut the potatoes into chunky 3cm-thick chips and immerse them, soaking for 5 minutes. Change the water to remove excess starch and soak for another 5 minutes. This process helps achieve crispiness during frying. Drain the chips well, then pat them completely dry with a clean towel or kitchen paper. Step 4: Heat vegetable oil in a deep fryer or a large, heavy-based pan with a lid to 130°C. Carefully lower the chips into the oil in batches to avoid overcrowding, blanching them gently for 8-10 minutes until they are softened but not browned. Remove and drain on paper towels, then let them cool on a tray. Increase the oil temperature to 180°C, ensuring it is sufficiently hot to crisp the chips well. Fry the chips again in batches for 2 minutes, then give the basket a good shake to turn them. Cook for an additional 1-2 minutes until they are beautifully golden and crisp. Drain thoroughly and toss the chips in a bowl with sea salt while still hot to season evenly. Step 5: The pork cooks briskly, so grill it in two batches to maintain temperature and prevent overcrowding. Remove the marinated pork pieces from the bowl, lightly rub each with some olive oil, and place onto the hot barbecue or a preheated chargrill. Grill for about 1 minute per side – expect occasional flare-ups as the marinade drips down the coals. This quick cooking seals in the juices while leaving the pork tender and flavorful. Remove the cooked pork and pile it onto a warm plate. Repeat with the second batch. Step 6: To serve, heap a generous portion of the crisp chips onto each plate. Place the succulent pork slices on top and drizzle over the cooking juices collected on the plate, allowing the chips to soak up the delicious flavors. Add a spoonful of mayonnaise on the side for creaminess and finish with a wedge of lemon to squeeze over, adding a fresh zing that brightens the dish beautifully.