Paula Deen "pig on a Stick" With Dipping Sauce
- Reviews 2
Ready In: 38 mins
Serves: 12
Yields: 24 Skewers
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
Special equipment
- 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
- 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.
- 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.
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