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| Preparation time: 30 mins. -
Cooking time: 20 mins. |
Préparation
1. Prepare the marinade
the night before. In a salad bowl, mix the white wine,
lemon juice, olive oil, bay leaf and clove of garlic.
Add the spices, salt and pepper.
2. Slice the meat
and the chorizo sausage into large cubes. Peel the onions
and quarter them. Place all ingredients in the marinade
and mix well. Cover and let marinate overnight in the
refrigerator.
3. The next day,
pre-heat the oven to 210°C (410°F). Make the brochettes
by placing the meat, chorizo sausage and onion on wooden
skewers.
4. Place the brochettes
on the grill and bake for 20 min. Turn off the oven and
leave the brochettes to rest inside for 5 mins before
serving.
5. Serve hot with
rice.
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Serves 4 people
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700 g of pork tenderloin
20 cl of La Villageoise Mini white wine
250 g of mild chorizo sausage
4 onions
Juice of 1 lemon
1 clove of garlic
3 tblsp of olive oil
1 bay leaf
Salt and pepper |
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