Saltimbocca skewers

Saltimbocca skewers
400 g pork fillet
16 cocktail tomatoes
16 sage leaves
16 thin, narrow slices of streaky bacon
125 g garlic butter
2 ready-to-bake herb butter baguettes (175 g each)
Wash the pork fillet, pat dry and cut into bite-sized pieces. Then wash the cocktail tomatoes and sage leaves. Wrap the pieces of fillet in streaky bacon, thread onto 4 wooden skewers, alternating the meat with cocktail tomatoes and sage and grill until golden brown all over. Bake the herb butter baguettes in the oven according to the instructions. Slice the garlic butter, place pieces onto the saltimbocca skewers and leave to melt.