GRILLED PORK TENDERLOIN WITH GINGER DIPPING SAUCE

MARINADE

1 Cup sliced green onions                                             3 Tbsp Wesson Oil

2 Tbsp finely chopped garlic                                          2 Tbsp finely chopped jalapeno peppers

1 Tbsp grated fresh ginger                                             1 Tbsp toasted sesame oil

1 Tbsp fresh lime juice                                                   

1 1/4 Pound pork tenderloin cut into 1 inchpieces

GINGER DIPPING SAUCE

1 Tbsp Wession Oil                                                          1/2 Cup chopped red onion

1 Tbsp grated fresh ginger                                              2 Tsp finely chopped garlic

1 can (14.5 oz) petite diced tomatoes undrained        1/4 Cup seasoned rice vinegar

2 Tbsp Soy Sauce                                                              1 Tbsp granulated sugar

1/8 Tsp crushed red pepper flakes                                

10 Wooden Skewers (6-inches) soaked in water

Prepare marinade; Place greeen onions, oil garlic, jalapeno, ginger, sesame oil and lime juice in a loarge resealable plastic bag. Close and shake to combine.  Add pork; turn to coat evenly with marinade.  Refrigerate for 4 hours.

Prepare sauce:  Heat small saucepan over medium heat; when hot, add oil and onion.  Cook 4 minutes stirring occasionally or until onion is tender.  Add ginger and garlic; cook 1 minute or until aromatic.  Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine.  Bring sauce to a simmer; simmer 10 minutes over medium-low hear stirring occasionally.  Pour sauce into blender; puree 1 minute or until smooth.  Keep warm. Place marinated pork on prepared skewers: discard marinade.  Spray nonstick grillpan or large skillet with cooking spray; heat over high heat.  When hot, add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink.  Serve with dipping sauce.