Instruction

• 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
• Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces
• STEP 2 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, while you get your barbecue to the stage where the coals are glowing but there are no flames
• STEP 3 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 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 (in batches)
• Blanch for 8-10 minutes
• Remove from the oil and drain well
• Place on a tray to cool
• Reheat the oil to 180C (make sure it’s hot or your chips will be soggy) and lower the basket of chips into the oil (again, do this in batches)
• Leave to cook for 2 minutes and then give them a little shake
• 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 (you could also use a chargrill)
• Cook for 1 minute on each side – they may flare up as you do so
• This should really be enough time as they will keep on cooking
• Take them off the barbecue and pile onto a plate
• Repeat with the remaining batch
• 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 a wedge of lemon