Pig on a Stick

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon brown sugar 
• 1 tablespoon butter 
• 0.5 teaspoon chives dried
• 0.3 teaspoon thyme leaves dried
• 1 teaspoon ginger fresh grated
• 2 cloves garlic minced
• 1 teaspoon garlic powder 
• 1 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.5  to 1 jalapeno pepper minced seeded
• 1 tablespoon kosher salt 
• 0.5 cup soya sauce light
• 2 tablespoons juice of lime fresh
• 0.3 cup olive oil 
• 1 teaspoon onion powder 
• 18 ounce orange marmalade 
• 0.5 teaspoon paprika 
• 2 pounds pork tenderloin 
• 0.3 teaspoon salt 
• 0.5 teaspoon scotch bonnet pepper dried crushed

Equipment

• bowl
• frying pan
• sauce pan
• aluminum foil
• broiler
• ziploc bags
• skewers
• broiler pan
• wooden skewers

Directions

1. Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
2. Cut tenderloin in half crosswise.
3. Cut each half lengthwise into 4-inch thin strips.
4. Place pork in a heavy duty re-sealable plastic bag.
5. In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning.
6. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.
7. Turn on broiler.
8. When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan.
9. Remove pork from bag; discard marinade.
10. Thread pork onto skewers in an "s" shape.
11. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once.
12. Serve warm with Caribbean Dipping Sauce.
13. Combine all ingredients in a bowl until well mixed. Store in an airtight container.
14. In a medium saucepan, melt butter over medium-high heat.
15. 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.