Pork tenderloin skewers with curry thai-whole rice and salad

For the skewers:

• Cut the pork tenderloin in cubes (150 g for each portion).
• Skewer the meat alternating with the cherry tomato, courgette and pineapple cubes.

Garnishes:

• Brown stock.
• For the rice:
  • Toast the curry slightly wrapped in aluminium foil, carefully not to burn it.
  • Fry the onion, the garlic and the green pepper cut in brunoise, add the curry and the whole rice. Lightly fry.
  • Soak the rice with triple the amount of brown stock (add water if the flavour is too intense). Cook approximately for 25 minutes until it is ready. Let sit.
• For the salad:
  • Prepare a salad with the mezclum lettuce mix, the cherry tomatoes cut in half and the apple cut into cubes.

For the sauce:

• Cover some apple cubes with sugar and butter, cover with brown stock and blend until you get a thin sauce. Adjust to taste

PLATING UP

• Cook the skewers on a griddle (2 for each portion). Alternatively, you can finish cooking them in the oven.
• Place the skewers on a plate and add the apple juice. Place the curry rice and the salad next to them.