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Pig on a Stick

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 2 cloves minced garlic
  • 1/4 cup olive oil
  • 1/2 cup light soy sauce
  • 2 lbs pork tenderloin
  • 1 tablespoon kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed dried Scotch bonnet chile
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter
  • 1/2 to 1 whole seeded and minced jalapeño
  • 1 teaspoon grated fresh ginger
  • 1 (18 oz) jar orange marmalade
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 24 (10 inch) wooden skewers


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 1 tablespoon jerk seasoning (recipe below). 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 kosher salt, allspice, brown sugar, garlic powder, onion powder, Scotch bonnet pepper, paprika, chives, nutmeg, black pepper, ginger, cinnamon, cloves and thyme in a bowl until well mixed. Store in an airtight container.

Caribbean Dipping Sauce:

In a medium saucepan, melt butter over medium-high heat. Add jalapeño 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: Jalapeño peppers are extremely hot. We recommend wearing disposable gloves when handling them.

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