Buffalo Pork Tenderloin- Kick it Up a Notch!

Fire up the TAILGATE BBQ for this Beauty! All the flavors that you love in hot wings but injected into the pork, marinated, overnight and served with delish blue cheese dipping sauce and celery! It is so nummy! (That's a word right?  Nummy?) This is so infused with the flavors you love and baked to goodness! Served warm or cool it makes a great appetizer or summer BBQ too! (CHECK BELOW FOR A BITE SIZE APPETIZER RECIPE)

Oven Roasted, BBQ'ed or slow cooked in a smoker it's a winner!

Buffalo Pork Tenderloin

Special Tools : Meat Injector

1- 1 1/4-2 lb pork tenderloin
28 oz Franks Red Hot sauce

Inject meat with half of Franks Red  Hot varying location of injection.  Place tenderloin in plastic bag or casserole dish, covering with remaining hot sauce. Let sit overnight rotating or flipping bag.

OVEN - Preheat oven to 350 degrees. Insert meat thermometer into center of tenderloin, do not let it pass all the way through.  Bake for around 1 hour and 20 minutes, until tenderloin reaches 145 degrees. I like to throw a quick broil in for say 5 minutes to give a slightly BBQ'ed look. Let rest for 15 minutes before cutting and serving.

GRILL- I usually stick to a smaller cuts around 1 lb a piece and do two, Sear grill marks into pork, about 2 minutes each side. Wrap in foil, and grill over medium heat,  for 30 minutes, baste with sauce, and cook for 15 more minutes.  Should reach 145 degrees and have no pink when done.

Blue Cheese Dipping Sauce

4 ounces crumbled blue cheese
1- 1 1/2 cup mayonnaise
1 cup sour cream
9 ounces milk (optional)

1 tablespoon lemon juice (optional)
1 tablespoon Worcestershire sauce (optional)

KICK IT UP A NOTCH! 

Try roasting or BBQ'ing 1 inch cubes of pork loin in the same way! Serve skewered as an appetizer with Blue Cheese, Celery sticks.

Buffalo Pork Skewers

In a small bowl, combine the butter and 2-4 tablespoons of the hot sauce. Set both mixtures aside.

In a large bowl, combine the pork and an additional 2 tablespoons of hot sauce. Season generously with salt.

Marinate overnight if possible!

GRILL- soak bamboo skewers for at least a half hour. Thread the pork onto skewers and arrange over coals over medium heat for 10-14 minutes until no pink remains in the middle.  

OVEN- Arrange pork cubes on 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. Stick party toothpicks or skewers in each one to serve. 

Oven Baked "Fried" Chicken

Super Moist, Crispy, Juicy Panko Baked Chicken, is one of my families favorite salad toppers, and starter to many an amazing, deeply enticing, winter feasts.

Have you heard of panko?  It's a Japanese bread crumb that is so amazing in retaining a light crispy coating! It uses very little, and still seems to coat the entire portion.  I use it exclusively now on fish, seafood and chicken.  It's available in most grocers, but I like to find ones with bulk food sections (read Winco) as it can be pretty spendy in specialty aisles.




Oven-Fried Panko Chicken
30-40 minutes

1 1/2-2 cups panko
1/4-1/2 tsp cayenne
1/2 tsp salt
1/4 tsp black pepper
1 stick (8 tbs) butter
1 chicken, 3-4 lbs, cut into pieces such as breasts, thighs, legs, etc.
OR
6 chicken breasts

Preheat oven to 450 degrees. Stir together panko, salt, black pepper, and cayenne pepper.

Whole Chicken pieces- Rub butter all over chicken pieces, dip in panko pressing firmly into to help them adhere.  Transfer skin up into baking dish or cast iron pan. Using a meat thermometer in deepest part of thigh, bake until 170 degrees or juices run clear, around 30-40 minutes

Breasts- Melt butter, dip chicken in butter and then coat thoroughly in bread crumbs. Place in baking dish or cast iron pan. Bake until browned about 30 minutes. Let cool for at least 5 minutes and serve.