• Cooking Time: 15 minutes + marinating
• Servings: 12
• Preparation Time: 30 minutes
• 2 pounds pork tenderloin, trimmed
• 1/2 cup light soy sauce
• 1/4 olive oil
• 3 cloves garlic, minced
• 1 Tbsp jerk seasoning
• Caribbean dipping sauce:
• 1 tbsp butter
• 1/2 to 1 habanero pepper, seeded and minced(i omit this but if you use it, wear gloves, don't touch anything else, then discard gloves!)
• 2 tsps grated fresh ginger
• 1 18oz jar orange marmalade
• 2 tbsps fresh lime juice
• 1/4 tsp salt

1. Pork:
2. soak 2 dozen 10 inch wooden skewers in water for 20 minutes, drain well.
3. Cut tenderloin in half crosswise. Cut each half lengthwise into thin strips.
4. place pork into heavy-duty resealable bag.
5. In a small bowl, combine soy sauce, oil, garlic, and jerk seasoning, pour over pork.
6. seal bag and marinate in refrigerator for 2-3 hours.
7. Line a broiler pan with foil, grease the rack and place on pan.
8. remove pork from bag and discard marinade.
9. thread pork onto skewers in an s shape (but pull it so it is flat against the stick)
10. plac skewers in a single layer on pan, broil 5 inches from heat for 8 minutes, turning once. sometimes it is done a little earlier.
11. Serve warm with Caribbean dipping sauce.
13. Cribbean dipping sauce:
14. In a mediium saucepan, melt butter over medium-high heat. Add pepper and ginger and cook 2 minutes, stirring frequently.
15. Reduce heat to medium-low and stir in marmalade, lime juice, and salt. simmer 5 minutes stirring frequently.

This summer my entire family shared a mansion of a Lake house for a week and this is what I made on my night to cook. It was a huge hit, eevryone loved it, the sauce is really sweet but a delicious pair with the pork!