Paula Deen pig on a Stick With Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 24 |
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This is a variation on Paula Deen's recipe. Her recipe calls for making your own jerk seasoning. I just use a store bought blend. This recipe was a huge hit at my party! People were waiting by the oven for the second batch. You can cut the recipe for the dipping sauce in half if you don't think you will use it all. I had a lot leftover. Many people ate the pork straight up with no sauce. Thanks Paula! Ingredients:
2 lbs pork tenderloin |
1/2 cup light soy sauce |
1/4 cup olive oil |
2 garlic cloves, minced |
1 tablespoon caribbean jerk seasoning |
wooden skewer, soaked in water |
1 tablespoon butter |
1/2-1 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 |
Directions:
1. Make Caribbean dipping sauce. 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.
2. Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
3. 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.
4. Turn on broiler.
5. 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.
6. 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.
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