Febras Assadas Recipe

step 1

• STEP 1.Cut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer. Take a clear plastic bag and slip one of the pieces in.

• STEP 1.Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork. Leave to marinate for 20-30 minutes.

• STEP 2.To make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips. Soak them in the water for 5 minutes and then change the water. Leave for 5 more minutes. Drain and then pat dry on a towel or with kitchen paper.

• STEP 3.Heat the oil in a deep fryer or a deep heavy-based pan with a lid to 130c and lower the chips into the oil. Blanch for 8-10 minutes. Remove from the oil and drain well. Place on a tray to cool. Reheat the oil to 180c and lower the basket of chips into the oil. Leave to cook for 2 minutes and then give them a little shake.

• STEP 4.Cook for another minute or so until they are well coloured and crisp to the touch. Drain well for a few minutes, tip into a bowl and sprinkle with sea salt.

• STEP 5.The pork will cook quickly so do it in 2 batches. Take the pieces out of the marinade, rub them with oil, and drop them onto the barbecue. Cook for 1 minute on each side.take them off the barbecue and pile onto a plate.

• STEP 6.Serve by piling a plate with chips, drop the pork on top of each pile and pouring the juices from the plate over so the chips take up the flavours. Top with a spoon of mayonnaise and