Paula Deen "Pig On A Stick" With Dipping Sauce - cooking recipe

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

Preparation

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.