In 12-inch nonstick skillet, cook pork 5 minutes over medium-high heat, stirring frequently. Add onion, bell pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes longer, stirring occasionally, or until pork is thoroughly cooked and vegetables are tender; drain. Reduce heat to medium-low. Stir in 1/4 cup of the jerk sauce, 3/4 cup of the cilantro and 1/4 cup of the marmalade, cook 5 minutes longer. Cool 5 minutes.