Paula Deen "pig on a Stick" With Dipping Sauce

Ingredients

• 2 lbs pork tenderloins
• 1/2 cup light soy sauce
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon caribbean jerk seasoning

Special equipment

• wooden skewers, 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. 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. 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. 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. 4

   Turn on broiler.

5. 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. 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.