Method

1. Butterfly tenderloin by slicing horizontally, to but not through the opposite side Open Tenderloin as you would a book. Cover with plastic wrap.
2. With a meat mallet or rolling pin, pound or roll until 1/4 to 1/2 inch thick. Cut pork across the grain into 1 inch wide strips,
3. Thread strips onto small metal or prepared bamboo skewers, folding in thin ends. Place into non-reactive container,
4. Mix remaining ingredients until thoroughly combined. Reserve half of marinade.
5. Pour remaining mixture over pork skewers. Cover and refrigerate for 4-8 hours, turning occasionally.
6. Remove pork marinade; discard remaining marinade.
7. Preheat barbecue on high. Reduce heat to medium. Pat pork with paper towel to remove excess marinade.
8. Grill pork 5-7 minutes, turning and basting with reserved marinade.