Pig on a Stick

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 12 min
  • Inactive: 1 hr
  • Cook: 8 min
  • Yield: 12 servings
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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

Dora's Jerk Seasoning:

1/2 teaspoon dried, crushed Scotch bonnet pepper

1 tablespoon kosher salt

1/2 teaspoon paprika

1 teaspoon ground allspice

1/2 teaspoon dried chives

1 teaspoon brown sugar

1/2 teaspoon ground nutmeg

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 teaspoon onion powder

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon dried thyme

Caribbean Dipping Sauce:

1 teaspoon grated fresh ginger

1 (18-ounce) jar orange marmalade

1 tablespoon butter

1/2 to 1 jalapeno pepper, seeded and minced

2 tablespoons fresh lime juice

1/4 teaspoon salt


Special equipment:
2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
  1. Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag. 
  2. 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. 
  3. Turn on broiler. 
  4. 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. 
  5. 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:

Yield: 1/2 cup
  1. Combine all ingredients in a bowl until well mixed. Store in an airtight container. 

Caribbean Dipping Sauce:

Yield: 2 cups
  1. 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.