Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***red hot chile marinade***
     1/2  teaspoon      ground chile de arbol powder
     1/2  teaspoon      ground ancho chile powder
     1/2  teaspoon      ground cayenne
     1/2  teaspoon      ground cumin
     1/3  cup           freshly squeezed orange juice
   2      tablespoons   water
   1      teaspoon      roasted-garlic puree
     1/2  teaspoon      cane syrup or light molasses
     1/2  teaspoon      ground Mexican oregano
   3      tablespoons   extra virgin olive oil
   1 1/2  pounds        trimmed pork tenderloin
   1      teaspoon      plus 1/2 teaspoon
                        -- angel dust Cajun
                        -- seasoning
   1      teaspoon      dry rub jerk seasoning
     1/4  teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
     1/8  teaspoon      ground chile de arbol powder
   2      teaspoons     extra virgin olive oil
                        ***roasted-garlic puree***
   1      cup           peeled garlic cloves
   1      cup           extra virgin or regular olive oil
                        ***angel dust Cajun seasoning***
   3      tablespoons   Hungarian paprika
   1 1/2  tablespoons   Spanish paprika
   5      teaspoons     salt
   1 1/4  teaspoons     dried thyme leaves
   1 1/4  teaspoons     dried oregano
   1      teaspoon      ground white pepper
     1/2  teaspoon      dried basil
     1/2  teaspoon      cayenne pepper
     1/4  teaspoon      freshly ground black pepper
     1/8  teaspoon      garlic powder
     1/8  teaspoon      onion powder
                        ***dry rub jerk seasoning***
   2      tablespoons   onion powder
   1      tablespoon    ground allspice
   1      tablespoon    ground thyme
   2      teaspoons     ground cinnamon
   2      teaspoons     ground cloves
   1      teaspoon      granulated sugar
   1      teaspoon      ground coriander
   1      teaspoon      ground habanero chile powder
   1      teaspoon      freshly ground black pepper
   1      teaspoon      garlic powder
     1/2  teaspoon      Hungarian paprika
     1/2  teaspoon      ground nutmeg
     1/4  teaspoon      salt

Preparation:

To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small sauté pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream. Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours. When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. 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. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe). ROASTED-GARLIC PUREE: Preheat the oven to 300F Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Yield: 1 cup ANGEL DUST CAJUN SEASONING: Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. DRY RUB JERK SEASONING: Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months. Yield: 1/2 cup