Sage medallions on skewers Classic pork medallions with a Mediterranean flair.
Jump To :
 
second_bodycontent_area01

4 SERVINGS

 
 
 

INGREDIENTS

  • 2 pork tenderloins
  • 4 sage leaves
  • 6 slices of smoked pork belly
  • 2 slices smoked bacon
  • 3 paprika-filled olives
  • 4 tbsp oil

HOW TO MAKE IT

  1. First, preheat the barbecue to 320°F.
  2. Cut the pork tenderloins into 12 pieces about 2 centimetres thick. Season with salt and pepper.
  3. Garnish each piece with 2 sage leaves and a half-thin slice of smoked pork belly.
  4. Then wrap in a thin slice of bacon.
  5. Thread the fillet and olives alternately onto the skewers. Brush with oil.
  6. Turn the skewers regularly for about 10–15 minutes.