Sage medallions on skewers
Classic pork medallions with Mediterranean flair.
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4 SERVINGS
INGREDIENTS
- 2 pork tenderloins
- 4 sage leaves
- 6 slices of smoked pork belly
- 2 slices smoked bacon
- 3 paprika-filled olives
HOW TO MAKE IT
- First, preheat the barbecue to 320°F.
- Cut the pork tenderloins into 12 pieces about 2 centimetres thick. Season with salt and pepper.
- Garnish each piece with 2 sage leaves and a half, thin slice of smoked pork belly.
- Then wrap in a thin slice of bacon.
- Thread the fillet and olives alternately onto the skewers. Brush with oil.
- Turn the skewers regularly for about 10–15 minutes.
