We start by cleaning the pork tenderloin, removing the fats that it has on the sides, the cord and leaving only the richest part, the central cylinder that we cut into medallions. It is important that the medallions are about the same thickness as the prawns so they can cook well on the grill.
We peel the prawns, remove the heads and legs and remove the intestine with a toothpick or tweezers. We clean the mushrooms well with a damp cloth, we cut the hardest part of the base and cut them in half. We put the grill to heat on the fire while we skewer the skewers.
If we want to make the skewers as an aperitif, we will put a piece of sirloin, a prawn and a piece of mushroom on small skewers. If we want to serve it as main course calculating two skewers per person, we will put sirloin-prawn-mushroom-sirloin-prawn as you see in the images. If you use disposable wooden skewers like me, remember to wet them before using them so that they better withstand the heat of the grill.
We prepare a marinade by mixing 3 tablespoons of teriyaki sauce with a tablespoon of honey and we use it to varnish the skewers every time we turn them over. With approximately two minutes on each side, it will be enough to bring them to the table. The flavor will permeate the meat and prawns, greatly enhancing their flavor.
To serve them, we make a bed with a mixed lettuce, spinach and arugula, and on it we place the skewers, topped with a ripe cherry tomato on the tip.