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.

Instructions

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