1.       Cube the tenderloin in small cubes and skewer with the rosemary twigs

2.       In a small bowl whisk the olive oi., brown sugar, Worcestershire sauce, cumin, salt and lime juice together. Put the skewers in the bowl and marinate at least 30 minutes

3.       For the horseradish sauce stir the sour cream, horseradish, mustard and salt together.

4.       On a medium heat grill the skewers until cooked through about 1-2 minutes per side, serve with the horseradish cream.

Horseradish cream

1 tablespoon sour cream

1 teaspoon horseradish

1 teaspoon yellow mustard

1 pinch salt