Pork Tenderloin Skewers on Paprika Puree

For the puree, peel the potatoes, cut into roughly equal pieces and boil in salted water until soft. Then let them steam out and press them through a press.

Remove the seeds from the peppers and cut them into large pieces. Melt butter and fry peppers in it. Add whipping cream and simmer until soft.

Puree peppers and mix with potatoes. Season to taste with salt.

For the skewers, remove seeds from peppers and cut each into 4 pieces. Alternate with the bacon and meat pieces on skewers: bacon, yellow bell pepper, meat, bacon, green bell pepper, meat, bacon, red bell pepper.

Season skewers with salt and pepper and fry on both sides with a little fat in a cast iron skillet or on the grill.

Arrange the meat skewers on the puree.

Preparation Tip:

This recipe yields 8 skewers, or 2 per serving.

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