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