- 1/4 cup extra-virgin olive oil, plus more as needed
- 2 tablespoons dry white vinho verde
- 4 sprigs fresh thyme
- 1 fresh bay leaf, thinly sliced at an angle
- 1/2 teaspoon crushed red chile flakes
- 1/2 teaspoon pimenton (smoked sweet paprika)
- 1 whole pork tenderloin (3/4 pounds)
- Kosher salt, to taste
In a large dish, whisk together the oil, vinho verde, thyme, bay leaf, chile flakes, and pimenton. Cut the pork into 1 1/2 inch (3.75cm) thick steaks at a 45-degree angle. Cutting the meat on the bias helps keep it tender. Add the meat to the marinade and turn well to coat. Cover and refrigerate for 3 to 5 hours.
When you’re ready to cook, prepare a grill by heating a mixture of all-natural briquettes and hardwood lump charcoal to medium-high heat. Take the pork out of the marinade, picking off the herbs, and transfer the marinade to a small saucepan. Bring the marinade to a boil and boil for 5 minutes. The mixture will look broken. Remove from the heat.
Season the pork generously with salt and drizzle with oil. Grill until charred, flip, and char the other side, about 5 minutes. Flip again, brush on the some of the cooked marinade and cook for 2 to 3 minutes more, then repeat with the other side. Grill until the pork is still a little pink the in center, 10 to 12 minutes total.
Spoon any remaining cooked marinade over the pork and let rest for a few minutes before serving.