1 - STEP 1
Cut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer.
2 - Take a clear plastic bag and slip one of the pieces in.
3 - Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces.
4 - STEP 2
Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork.
5 - 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.
6 - STEP 3
To make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips.
7 - Soak them in the water for 5 minutes and then change the water.
8 - Leave for 5 more minutes.
9 - Drain and then pat dry on a towel or with kitchen paper.
10 - 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).
11 - Blanch for 8-10 minutes.
12 - Remove from the oil and drain well.
13 - Place on a tray to cool.
14 - 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).
15 - Leave to cook for 2 minutes and then give them a little shake.
16 - Cook for another minute or so until they are well coloured and crisp to the touch.
17 - Drain well for a few minutes, tip into a bowl and sprinkle with sea salt.
18 - STEP 5
The pork will cook quickly so do it in 2 batches.
19 - Take the pieces out of the marinade, rub them with oil, and drop them onto the barbecue (you could also use a chargrill).
20 - Cook for 1 minute on each side – they may flare up as you do so.
21 - This should really be enough time as they will keep on cooking.
22 - Take them off the barbecue and pile onto a plate.
23 - Repeat with the remaining batch.
24 - 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.
25 - Top with a spoon of mayonnaise and a wedge of lemon.
