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Febras assadas

Febras assadas

This is ideal for a quick and easy midweek cook. Pork Tenderloin marinated in a mix of wine, lemon and smoked paprika.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunch, Main Course
Cuisine Mediterranean
Servings 2 people


  • 1 500g Pork Tenderloin
  • 1 Juice and Rind of a Lemon
  • 1 tsp Smokey Paprika
  • 180 ml White Wine
  • 1 tbsp Olive Oil


  • Start by preparing your Pork. Cut in half lengthways and then cut each piece into 2 equal pieces.
  • Wrap each piece of Pork in clingfilm. Using a meat tenderizer, 'bash' the meat until it is about ½ cm thick.
  • Now prepare the marinade by mixing the Lemon Rind, Lemon Juice, Paprika, White Wine and Olive Oil in a bowl before adding the Pork.
  • I marinated for 1½ hours but I would recommend reducing this to ½ to ¾ of an hour.
  • When your BBQ is up to cooking temperature, place the Pork on the grill, directly above the coals if using charcoal.
  • Cook for 3 minutes before flipping and then do another 3 minutes on the other side. Use an Instant-Read Thermometer to check the temperature rather than going solely on time. You are looking for a temp around 70°C.
  • Remove from the BBQ and let the Pork rest for a couple of minutes before plating up. I then served these with some Celeriac Chips.
Keyword Pork, Pork Tenderloin, Tenderloin