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1
To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat.
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2
Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano.
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3
Gradually whisk in the oil in a steady stream.
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4
Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning.
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5
Place pork into a plastic resealable bag, add the marinade, and seal the bag.
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6
Marinate in the refrigerator for at least 8 hours and up to 24 hours.
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7
When ready to cook, heat a charcoal or gas grill.
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8
Remove the pork from the plastic bag and discard the marinade.
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9
Slice the tenderloin into 12 equal portions.
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10
Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch.
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11
Complete with remaining tenderloin pieces.
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12
Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder.
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13
Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture.
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14
Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat).
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15
Grill over medium-high heat for 6 to 7 minutes, turning occasionally.
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16
Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
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17
Preheat the oven to300 degrees.
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18
Place the garlic in a small ovenproof container and pour in the oil.
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19
Use additional oil if needed to completely immerse all the garlic cloves.
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20
Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
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21
Strain the garlic and place in a blender along with 2 tablespoons of the oil.
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22
Puree to a smooth consistency, adding a small amount of oil if necessary.
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23
Pour into a container and cover the top of the puree with a thin layer of the oil.
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24
Cover and store in the refrigerator.
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25
ANGEL DUST CAJUN SEASONING Combine all ingredients in a small bowl until thoroughly mixed.
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26
Store in an airtight container.
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27
The spice mix keeps its best flavor for about 2 months.
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28
DRY RUB JERK SEASONING Combine all ingredients in a small bowl.
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29
Store in an airtight container.
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30
The mix can be kept for up to 2 months.
