This recipe has been around my house for so long, I don’t even remember where it came from. If you search the Interwebs for “pig on a stick,” you’ll find lots of recipes under that name… along with some images you might want to avoid if you plan on eating pork again in your lifetime. (You just searched for it, didn’t you. Geeze…)
While it’s true that this recipe isn’t original to me, please don’t tell my son that because he thinks his mother is a genius for coming up with it. And my Foodie Friend’s daughters have all but elected her mother of the year. So, yeah. Foodie secrets DO make foodie friends.
- 2 pounds pork tenderloin
- 1/2 cup light soy sauce
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon Jerk Seasoning
You’re also gonna need a dozen 10-inch wooden skewers. Soak these in water for 20 minutes and drain well. Please do not skip this step!!! No one wants burnt skewers for dinner, especially the firemen and women responding to your kitchen blaze. Soak. Your. Skewers.
- Cut tenderloin in half crosswise.
- Cut each half lengthwise into 4-inch thin strips.
- Place the pieces in a heavy duty, resealable plastic bag.
- In a small bowl, stir together the soy sauce, olive oil, garlic, and Jerk Seasoning.
- Pour mixture over pork, seal, and marinate in the fridge for one hour.
DING! One hour is up!
Heat up your broiler. Line a broiler pan with foil. Lightly grease the rack and place it in the broiler pan. Retrieve the bag of pork from the fridge and thread each piece of pork on a skewer in an “s” shape.
Place the skewers in a single layer on the prepared pan. As you can see below, Foodie Friend used a few metal skewers she had on hand. Use them if you have them! No fire worries there. She also placed them directly on a non-stick cookie sheet, a good substitute if you don’t have a broiler pan in your house. And then go buy a broiler pan. Every kitchen needs one. Just sayin’.
Broil 5″ from the broiler element for 8 minutes, turning once.
And there you have it! Christopher’s Pig on a Stick!