Red Hot Jerk Pork Kabobs

This is a very simple but delicious dish which is the point of JMS: minimize time, maximize flavor. We used only the Red Hot Jerk Marinating Sauce with a nice pinch of sea salt. The result was a flavorful spicy pork kabob. Enjoy these Red Hot Jerk Pork Kabobs with some cooling Tzatziki and warm pita.

by Pat Marrett

Ingredients

3 lb Pork Tenderloin, trimmed and cut into 1 1/2 inch cubes

1 tablespoon Red Hot Jerk Marinating Sauce

1/4 cup Olive Oil

Large pinch of coarse Sea Salt or Caribbean Jerk Sea Salt

Directions

1. In a large bowl or ziplock bag, combine pork with Red Hot Jerk Marinating Sauce, oil and a large pinch of coarse sea salt. Cover and allow pork to marinate for at least 1 hour but preferably overnight. 

2. Preheat grill to medium-high heat. While grill heats up, remove your pork from the refrigerator and allow it to sit at room temperature for 30 min. In the meantime, you can also soak your wooden skewers in water to prevent skewers from burning on the grill. 

3. After 30 minutes, skewer marinated pork onto soaked wooden skewers. Place skewers on grill in a single layer and grill for at least 3 minutes on each side. Cook until your meat reaches an internal temperature of 145˚F. Enjoy!