Jerk Pork
(6 appetizer serving)

Ingredients
2 pound pork tenderloin
6 scotch bonnet chilies
3 tablespoons Dijon mustard
juice of 1 orange
juice of 1 lime
2 scallions (white part only)
1 clove garlic
2 bay leaves
2 allspice berries
1 teaspoon salt

Directions
Cut the pork into strips 4" long and 3/4" wide. Prepare the hot sauce: seed the chilies (leave seeds in for more heat). Puree the ingredients for the sauce in a blender. Toss the pork strips with this mixture and marinate for 30 minutes. Preheat the grill. Thread the pork onto thin water-soaked bamboo skewers and cook it over medium heat for 2 to 3 minutes per side or to taste, turning once, brushing with additional sauce if desired.