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
