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

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.