Pig on a Stick

Ingredients
2 pounds pork tenderloin
1/2 cup light soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon Dora's Jerk Seasoning, recipe follows
Caribbean Dipping Sauce, recipe follows
Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
Directions
Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.

In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.

Turn on broiler.

When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade.

Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.

Dora's Jerk Seasoning:

1 tablespoon kosher salt

1 teaspoon ground allspice

1 teaspoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried, crushed Scotch bonnet pepper

1/2 teaspoon paprika

1/2 teaspoon dried chives

1/2 teaspoon ground nutmeg

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well mixed. Store in an airtight container.

Yield: 1/2 cup


Caribbean Dipping Sauce:

1 tablespoon butter

1/2 to 1 jalapeno pepper, seeded and minced

1 teaspoon grated fresh ginger

1 (18-ounce) jar orange marmalade

2 tablespoons fresh lime juice

1/4 teaspoon salt

In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently.

*Cook's Note: Jalapeno peppers are extremely hot. We recommend wearing disposable gloves when handling them.

Yield: 2 cups