Red Hot Chile-Rubbed Pork Skewers

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Red Hot Chile Marinade:

1/2 teaspoon ground chile de Arbol powder

1/2 teaspoon ground ancho chile powder

1/2 teaspoon ground cayenne

1/2 teaspoon ground cumin

1/3 cup freshly squeezed orange juice

2 tablespoons water

1 teaspoon Roasted-Garlic Puree, recipe follows

1/2 teaspoon cane syrup or light molasses

1/2 teaspoon ground Mexican oregano

3 tablespoons extra virgin olive oil

1 1/2 pounds trimmed pork tenderloin

1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows

1 teaspoon Dry Rub Jerk Seasoning, recipe follows

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground chile de Arbol powder

2 teaspoons extra virgin olive oil

Roasted-Garlic Puree:

1 cup peeled garlic cloves

1 cup extra virgin or regular olive oil

Angel Dust Cajun Seasoning:

3 tablespoons Hungarian paprika

1 1/2 tablespoons Spanish paprika

5 teaspoons salt

1 1/4 teaspoons dried thyme leaves

1 1/4 teaspoons dried oregano

1 teaspoon ground white pepper

1/2 teaspoon dried basil

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Dry Rub Jerk Seasoning:

2 tablespoons onion powder

1 tablespoon ground allspice

1 tablespoon ground thyme

2 teaspoons ground cinnamon

2 teaspoons ground cloves

1 teaspoon granulated sugar

1 teaspoon ground coriander

1 teaspoon ground habanero chile powder

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon Hungarian paprika

1/2 teaspoon ground nutmeg

1/4 teaspoon salt