For ➍ 1 pork tenderloin, at room temperature
1 handful spinach leaves
4 cocktail tomatoes, halved or 8 cherry tomatoes
8 slices bacon
cauliflower couscous
Cut the pork tenderloin open so that a rectangle is created. Place the meat between two sheets of foil and beat it into a thin layer with a rolling pin. Remove the foil, season with salt and pepper. Cut the meat into long strips, about the width of the bacon.
Put a few leaves of spinach, cocktail tomatoes (or cherry tomatoes ) on the meat, roll the tenderloin and wrap the bacon around it. Secure with a toothpick.
Brush the skewers with olive oil and grill for 5 to 6 m on each side. Place the skewers on the side of the barbecue and cook for 10 m more or until they are fully cooked.
Serve with cauliflower couscous.
Put a few leaves of spinach, cocktail tomatoes (or cherry tomatoes ) on the meat, roll the tenderloin and wrap the bacon around it. Secure with a toothpick.
Brush the skewers with olive oil and grill for 5 to 6 m on each side. Place the skewers on the side of the barbecue and cook for 10 m more or until they are fully cooked.
Serve with cauliflower couscous.
