Whisk together the caramel sauce, apple juice concentrate, mustard, jerk seasoning, salt and the juice (reserve zest for later use) of the lemon until well blended. Reserve.

Preheat grill to medium heat. Cut pork tenderloin in half crosswise, then cut each half into 6 lengthwise strips; roll up in a circle (like a snail). Thread 1 pork strip onto a skewer (if using wooden skewers, soak in warm water for 20 minutes prior to use), lollipop-style, securing the outside end with the skewer and pushing skewer all the way through. Place skewers on grill rack; cook 3 minutes on each side, or to desired degree of doneness – do not overcook. During the last minute or two of cooking, brush generously with the glaze, turning to coat all sides well, being careful not to let the glaze burn. Remove from grill; sprinkle lightly with reserved lemon zest, pecans and parsley.