Pork Tenderloin Kebabs

Ingredients:

2 whole Pork Tenderloins
12 rashers of dry-cured streaky bacon
100ml maple syrup
100g unsalted butter
10g of ELSCo Pig Rub or Maldon sea salt & pepper
4 stalks of rosemary

Method:

1. Cut each tenderloin into six pieces of equal size and wrap in a slice of dry cured streak bacon
2. Strip the leaves from the rosemary stalks and use to skewer the bacon in place threading two or three pieces of pork on each stick
3. Season the kebabs with ELSCo Pig Rub and grill for three minutes each side until cooked through
4. Remove from the grill, sear in butter and drizzle with maple syrup, allow to rest for five minutes before eating