Recipe Details

Buffalo Pork Skewers with Blue Cheese Sauce

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Oil Spray

2 tablespoons unsalted butter, melted
1/4 cup hot pepper sauce, such as Tabasco, divided
6 ribs celery, cut crosswise in halves or thirds, then lengthwise into sticks

Blue Cheese Sauce:

2/3 cup blue cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons milk, (low-fat or nonfat is okay)
Salt

Special Equipment:

18 6-inch skewers, soaked in water for at least 30 minutes if they’re wood or bamboo

Cooking Directions

Preheat broiler and arrange a rack 4 inches from the heat. Spray a large rimmed baking sheet with cooking oil.

Meanwhile, in a medium bowl, combine the blue cheese, mayonnaise, sour cream, and milk. Season with salt and set aside. In another small bowl, combine the butter and 2 tablespoons of the hot sauce. Set both mixtures aside.

In a large bowl, combine the pork and remaining 2 tablespoons of hot sauce. Season generously with salt. Thread the pork onto skewers and arrange on prepared baking sheet. Broil for 4 minutes. Turn and broil until tender, 4 to 5 minutes. Remove pork from broiler and let rest at least 3 minutes. While pork is resting, brush both sides with the butter mixture.

Serve the skewers and celery sticks with the blue cheese sauce on the side.

*Note: Instead of making the blue cheese sauce from scratch, you can purchase ready-made blue cheese dressing.

Yield: 6 servings
 
Nutrition per serving Pork (Serving is 1 skewer with hot sauce)

Serving Suggestions

While this crowd-pleasing appetizer is great for the holidays, it’s also perfect for football weekends, tailgating, and other entertaining year-round. If you’d like, you can use boneless pork loin chops instead of the tenderloin. And, while it wouldn’t be traditional, you can swap the celery for carrot sticks, or serve a combination of the two.

Nutrition Information

Calories: 160 calories
Protein: 24 grams
Fat: 7 grams
Sodium: 150 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 4 grams
Carbohydrates: 2 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Broiling

COOKING BASICS:
1)Place pork on preheated broiler pan so it is three to five inches from the heat source.
2)Broil until the pork is brown on one side; turn and broil the other side until brown.
3)Season as desired.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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