Paula Deen "pig on a Stick" With Dipping Sauce

Chef #1107673's Note:

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!

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Serves: 12

Yield: 24.0 Skewers

• 2 lbs pork tenderloins
• ½ cup light soy sauce
• ¼ cup olive oil
• 2 garlic cloves , minced
• 1 tablespoon caribbean jerk seasoning

Special equipment

• wooden skewer , soaked in water
• 1 tablespoon butter
• ½-1 jalapeno pepper , seeded and minced
• 1 teaspoon grated fresh ginger
• 1 (18 ounce) jar orange marmalade
• 2 tablespoons fresh lime juice
• ¼ 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.

Reviews

[GoBugsy]

Paula Deen has done it again! These were wonderful!!! I took boneless pork tenderloins and after trimming the fat, I didn't need to cut them in half. (Last time I made them, I cut them in half but I don't think it will make much of a difference) I made the dipping sauce. It was very yummy. I also bought hot dog buns (and mustard) and ate them like that too. My family loved trying these "pigs on a stick" both ways.
Note: I cooked them in the oven first, and boiled them the last few minutes. I don't think that the broiler was really necessary but I just wanted to give it a whirl. KEEPER!!!

[Julie F]

This was delicious, and was enjoyed by all. I used pork loin chops, and sliced those into about 1/2" thick 4" slices. I also grilled them rather than broiling them. The dipping sauce was great. I halved the sauce as suggested and had plenty. I'll be keeping this recipe to make again.