Portuguese Marinated Grilled Pork Loin

We had this at an all Portuguese dinner, and it was the hit of the party, served with piri piri sauce.

¼ 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
½ teaspoon crushed red chile flakes
½ teaspoon pimentón (smoked sweet paprika)
3/4 lb. of  pork loin
Kosher salt, to taste

In a large dish, whisk together the oil, vinho verde, thyme, bay leaf, chile flakes and pimentón. Cut the pork into 1½ -inch-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 some of the cooked marinade, and cook for 2-3 minutes more, then repeat with the other side. Grill until the pork is still a little pink in the center, 10 to 12 minutes total. Spoon any remaining cooked marinade over the pork and let rest for a few minutes before serving.