Portuguese barbecued pork (Febras assadas)

1. Cut the tenderloins into 5 equal pieces, leaving the tail ends a little longer. Slip one piece into a clear plastic bag and bash it with a rolling pin into an escalope the size of a side plate, then do the same with the rest.
2. Put the wine, paprika, some salt and pepper and the juice of half a lemon in a bowl and add the pork. Leave it to marinate for 20 to 30 minutes while you bring your barbecue to the point where the coals glow but there are no flames.
3. For the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips. Soak for 5 minutes, change the water and leave for 5 minutes more, then drain and pat dry.
4. Heat the oil in a deep fryer or heavy pan to 130C and lower the chips in, in batches, to blanch for 8 to 10 minutes. Lift out, drain well and cool on a tray. Bring the oil back up to 180C (it needs to be hot or the chips go soggy) and fry them again in batches for 2 minutes, give them a shake, then cook for another minute or so until well coloured and crisp. Drain, tip into a bowl and season with sea salt.
5. The pork cooks fast, so work in 2 batches. Take the pieces out of the marinade, rub them with oil and lay them on the barbecue (or a chargrill). Cook for 1 minute on each side; they may flare up, and that is plenty as they keep cooking. Pile onto a plate and repeat with the rest.
6. To serve, heap a plate with chips, lay the pork over them and pour the juices on top so the chips drink up the flavour. Finish with a spoon of mayonnaise and a wedge of lemon.

Tips from the ZestyPlate Kitchen

• Bash the pork thin so it cooks in a minute or two and stays juicy.
• Cook the chips twice, blanching then frying, for a crisp shell and a fluffy middle.
• Cook the pork hot and quick; it carries on cooking off the heat, so pull it early.
• Tip the resting juices over the chips so none of that flavour is wasted.