2	10-ounce (300 g) pork tenderloins

Marinade:

2	shallots, minced

2	inch (5 cm) piece of fresh ginger, peeled and minced

2	cloves garlic, minced

3	tablespoons (45 ml) finely minced fresh mint

1 1/2

tablespoons (22.5 ml) low-sodium soy sauce

1	tablespoon (15 ml) olive oil

1	teaspoon (15 ml) honey

1/4	cup (60 ml) fresh lime juice

1/2	teaspoon (2.5 ml) ground allspice

1/2	teaspoon (2.5 ml) salt (optional)

freshly ground pepper to taste

1/4	teaspoon (1.25 ml) ground cloves

1/4	teaspoon (1.25 ml) ground nutmeg

1. In a bowl, whisk together the marinade ingredients. Trim excess fat off pork tenderloins and cut into 3 by 1 inch (7.5 by 2.5 cm) strips. Place pork in a large self-sealing plastic bag. Pour in marinade, seal, and turn over two or three times to evenly coat the meat. Let stand at room temperature for a least 30 minutes or refrigerate for up to 3 hours.
2. When ready to cook, preheat grill or broiler. Remove tenderloin strips and weave onto skewers. Pour remaining marinade in a small pan and quickly bring to a boil. Boil for 1 minute. Grill tenderloin skewers over medium-hot coals for 3 to 4 minutes per side, turning once. Baste occasionally with marinade. Remove from oven, cover with a sheet of aluminum foil.
3. Serve with some of the Firecracker Salsa.