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. 

Loin of Pork with Fennel Stuffing, Cinnamon Apple Compote and Roasted New Potatoes

Pork Loin with Fennel with Apple Compote 

and Roasted New Potatoes

Good organic olive oil (I prefer a nice Sonoma Valley, Ca over any, anymore) 
2 tablespoons unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic (2 large cloves)
2 tablespoons minced fresh thyme leaves
1 tablespoon white wine
1/2-1 cups fresh bread crumbs (can be omitted)
1 (3 1/2-pound) loin of pork, butterflied (just ask your butcher at the grocery store)


8-10 New Potatoes (around two per guest), tossed in olive oil, salt, pepper. 

Preheat the oven to 425 degrees F.

For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the wine and cook for another minute, deglazing the pan. Cool slightly.


Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.


Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Remove and cover with the Apple Compote Mixture below. Lower the heat to 350 degrees F and roast for another 30-50 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover  with aluminum foil. Allow to rest for 15 minutes. Put new potatoes back in the oven if not fork tender and allow to cook for the another 15-30 minutes. Remove the strings, slice thickly, and serve.


About butterflying a Pork Loin: Its really quite simple.  Lay the pork loin, I suggest a decent size one,  on a cutting board and  slice lengthwise along the top third.  Do NOT cut all the way through but leaving an uncut portion like a spine the same thickness as your 1/3 cut.  Flip loin over and cut another 1/3 of the way down ensuring that you do not cut all the way through and the loin will open flat! Its so wonderful for all sorts of stuffing, rolls, and your friends and family will love the look! 

Cinnamon Apple Compote

2-3 medium tart apples, peeled, and sliced or cubed (Jonathan's if possible)

4 tsp butter (divided, 2tsp and 1 tsp and 1 tsp)

3 teaspoon lemon juice and zest
Pinch of salt

1/4 cup brown sugar (optional)
3/4-1 cup water/ apple cider

1 tsp apple Brandy (optional)
1/2 teaspoon cinnamon

                                                      1/2 tsp vanilla extract
                                                      1 teaspoon corn starch

As soon as 2 tsp of butter melts, place apples lemon zest and juice in a skillet and stir 2 minutes over medium heat.
In a medium saucepan, add 1 tsp butter and other ingredients and stir over medium heat until the mixture comes to a boil. About 3 minutes. Add a bit of mixture to a small bowl and add cornstarch, mix and return to pan, boiling on medium for two more minutes. 

Lower heat, and simmer all ingredients until the mixture becomes thick and the apples are soft. Transfer to bowl and serve warm! (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Add the last pat of butter to any sauce to make a glossy luster.

Additional uses: Add to steel cut oats, German Pancakes, ice cream, waffles, pancakes, and many other ways! 

Peach compote: Same as apple compote, but use peaches instead of apples and a pinch of nutmeg and a pinch of allspice, instead of cinnamon.