Brochetas de Lomo con Bacon
PORK AND BACON BROCHETTES
500 g (1lb) pork loin
250 g (8 oz) bacon
350 g (11 oz) mushrooms
12 prunes (pitted)
Cut the pork into even-sized cubes and leave to marinate for at least two hours in a container with four tablespoonfuls of olive oil, the juice of half a lemon, thyme, oregano, salt and pepper.
Cut the bacon and pepper into squares. Clean the mushrooms with a damp cloth and leave whole, unless large.
Remove the meat from the marinade and form the brochettes, alternating the pork, pepper, bacon, mushrooms and prunes.
Oven roast or grill the brochettes for 10 to 15 minutes, turning occasionally and basting, from time to time, with the marinade.