Febras Assadas Recipe

Portuguese recipe for the BBQ. Pork loin in an easy marinade of wine and smoked paprika is cooked to perfection on the grill. The pork is really tender with some lovely grill marks, but there has to be too much of a wine taste on the meat, which it compliments the best. This is ideal for a quick and easy midweek cook. Pork Tenderloin marinated in a mix of wine, lemon and smoked paprika.

4.8
23 Rating -
Rate
Non Vegdiet
Febras Assadas
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ingredients serve

Ingredients for Febras Assadas Recipe

  • 2 No.s pork tenderloins
  • 200 milliliter white wine
  • 1/2 teaspoon smoked paprika
  • 2 No.s Lemons
  • As required olive oil
  • As required Mayonnaise
  • As required big chips
  • 1 kilogram potatoes, peeled
  • As required vegetable oil

Directions: 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 2

  • 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 3

  • 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 4

  • 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 5

  • 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 6

  • 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 7

  • 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
Nutrition
value
935
calories per serving
2 g Fat14 g Protein156 g Carbs18 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    14g
  • Carbs
    156g
  • Fiber
    18g

MacroNutrients

  • Carbs
    156g
  • Protein
    14g
  • Fiber
    18g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    6mg
  • Vitamin A
    53mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    140mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    264mg
  • Vitamin E
    1mg
  • Copper
    1mcg
  • Magnesium
    245mg
  • Manganese
    2mg
  • Phosphorus
    404mg
  • Selenium
    3mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp