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.
Dora's Jerk Seasoning:
Combine all ingredients in a bowl until well mixed. Store in an airtight container.
Yield: 1/2 cup
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.
*Cook's Note: Jalapeno peppers are extremely hot. We recommend wearing disposable gloves when handling them.
Yield: 2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 57 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52mg||16 %|
|Sodium 1174.3mg||40 %|
|Potassium 355.7mg||9 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 29.6g|
|Protein 16.9g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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