A little low-sodium soy sauce perks up the marinade to flavor the meat. Sprinkling salt on the meat at the end of grilling helps balance the sweet and fiery spices in the Jerk seasoning and enlivens the grilled vegetables.
2 tablespoons minced jalapeño pepper (about 1)
1 tablespoon apple cider vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch cubes
2 cups cherry tomatoes
1 cup (1-inch) pineapple pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1/2-inch pieces
1/4 teaspoon kosher salt
How to Make It
Combine jalapeño and next 8 ingredients (through pork) in a large zip-top plastic bag. Seal; marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Thread pork, tomatoes, pineapple, bell pepper, and onion alternately onto each of 8 (12-inch) wooden skewers. Place on a grill rack coated with cooking spray, and grill 10 minutes, turning once. Sprinkle with salt.
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I made this recipe Sunday night and it was delicious! The jerk marinade was great--I did add a tad more jalapeno pepper. I did not do the veggies as my husband wanted corn on the cob and the Walla Onion Salad (CL June 2013) as sides (Although I will make the veggies next time). The pork was so tender that it melted in your mouth. Can't wait to serve to company.
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