Caribbean Pork Skewers With Firecracker Salsa Recipe

• 2 x (10-oz) (300 g) pork tenderloins
• 2 x shallots, chopped
• 2 x inch (5 cm) piece of fresh ginger, peeled and chopped
• 2 x cloves garlic, chopped
• 3 Tbsp. (45 ml) finely chopped fresh mint
• 1 1/2 Tbsp. (22.5 ml) low-sodium soy sauce
• 1 Tbsp. (15 ml) extra virgin olive oil
• 1 tsp (15 ml) honey
• 1/4 c. (60 ml) fresh lime juice
• 1/2 tsp (2.5 ml) grnd allspice
• 1/2 tsp (2.5 ml) salt (optional) freshly grnd pepper to taste
• 1/4 tsp (1.25 ml) grnd cloves
• 1/4 tsp (1.25 ml) grnd nutmeg In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or possibly three times to proportionately coat the meat. Let stand at room temperature for a least
• 30 x min or possibly chill for up to 3 hrs.

Directions