Buffalo Pork Skewers with Blue Cheese Sauce

Buffalo pork skewers with blue cheese sauce

Recipe from PorkBeInspired.com

Times:

Prep Time: 20 Minutes
Cook Time: 15 Minutes

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:

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

Spicy Buffalo Pork Enchiladas Recipe

Spicy Buffalo Pork Enchiladas

Recipe from PorkBeInspired.com

Times:

Prep Time: 20 Minutes
Cook Time: 400 Minutes (6-8 hours in slow cooker plus 25 minutes baking time)

Ingredients:

1 pound pork tenderloin
3/4 cup red enchilada sauce
1/4 cup buffalo sauce
1 small white onion, diced
1/2 cup celery, diced
1/2 cup green bell pepper, diced
8 8-inch whole wheat tortillas
1 ounce Gorgonzola cheese, crumbled or more to taste
2 tablespoons cilantro, chopped for garnish (optional)
Non-stick cooking spray

Cooking Directions:

Add the pork tenderloin and 1 1/2 cup water to a slow cooker. Cover and cook on low 6 to 8 hours until pork is cooked through and shreds easily with a fork.

Remove pork and place it on a cutting board or platter. Shred pork and place it in a bowl.

Preheat oven to 375 degrees F.

In a skillet over medium heat, spray non-stick cooking spray, and then add onion, celery, and green bell pepper. Cook until tender, about 4 minutes.

Add cooked vegetables to bowl with shredded pork. Stir to combine.

Spray a 9 x 13 baking pan with non-stick cooking spray.

Fill a tortilla with 2 to 3 heaping spoonfuls of the pork-vegetable mixture. Roll up and set seam side down in the baking dish. Continue until all 8 tortillas are filled.

Mix red enchilada sauce and buffalo wing sauce in a small bowl. Pour sauce on top of enchiladas.

Bake uncovered for 25 minutes.

Remove from oven, top with crumbled Gorgonzola and cilantro before serving, if desired.

Serves 8

Recipe courtesy of Carissa Bealert, RDN, Registered Dietitian Nutritionist

Nutrition:

Calories: 230 calories
Protein: 17 grams
Fat: 7 grams
Sodium: 680 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 3 grams
Carbohydrates: 22 grams
Fiber: 5 grams

Buffalo Pork Ribs Recipe

Buffalo Pork Ribs
Recipe from PorkBeInspired.com

Times:

Prep Time: 10 Minutes
Cook Time: 75 Minutes

Ingredients:

2 racks pork back ribs, (about 3 pounds each), membrane removed
3 cups buffalo sauce, (such as Franks Red Hot Sauce, original flavor)
3/4 cup unsalted butter
Salt and pepper, to taste
Blue cheese dressing, for garnish
Celery and carrot sticks, for garnish

Cooking Directions:

Preheat the oven to 325 degrees F.

In a small saucepan set over medium heat, combine the hot sauce and butter. Bring to a boil while whisking until it’s smooth, then set the buffalo sauce aside.

Arrange 2 layers of aluminum foil, large enough to wrap around each rack of ribs, on your work surface. Place a rack in the center of each foil setup and season both sides generously with salt and pepper. Coat the meat side of the ribs, which should be facing up, with 1/2 cup of the buffalo sauce. Wrap the ribs tightly with the foil, place on a baking sheet, and bake until tender, about 1 hour.

Remove ribs from oven, place the oven rack in the middle of the oven; turn the oven to broil. Remove the ribs from the foil and lay them, meat side up, on a foil-lined baking sheet. Coat each rib with 1/4 cup of the buffalo sauce and broil until the sauce starts to brown, 4 minutes. Continue to broil and baste the ribs until you have used another 1/4 cup of buffalo sauce per rack.

Let the ribs rest for 10 minutes, then cut into individual ribs. In a large bowl, toss the ribs with the half of the remaining buffalo sauce. Arrange the ribs on a serving platter and serve with blue cheese dressing and celery and carrot sticks.

Nutrition:

Calories: 900 calories
Protein: 65 grams
Fat: 70 grams
Sodium: 2100 milligrams
Cholesterol: 270 milligrams
Saturated Fat: 29 grams
Carbohydrates: 2 grams
Fiber: 1 grams

Tailgate Pork Sandwich Recipe

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Recipe from PorkBeInspired.com

Times:

Prep Time: 15 Minutes
Cook Time: 20 Minutes

Ingredients:

2 1 pound pork tenderloins
8 kaiser rolls, sliced in half
2 tomatoes, thinly sliced
3 cups looseleaf lettuce, chopped
1 Vidalia onion, OR any sweet onion, thinly sliced

Chef Tom’s Marinade
4 cups orange juice
1 cup soy sauce
2 tablespoons garlic, chopped
1/2 cup Dijon-style mustard
1/2 cup honey
1 teaspoon cayenne pepper

Orange Aioli
1 cup mayonnaise
1/4 cup orange juice
1 tablespoon hot pepper sauce
1/2 teaspoon sugar
1/2 teaspoon garlic, chopped
1/2 teaspoon horseradish
2 tablespoons green onions, chopped

Cooking Directions:

Place pork tenderloins in two heavy-duty, resealable bags. Pour half of Chef Tom’s Marinade in each bag and seal; marinade in refrigerator for 8 to 24 hours.

Prepare medium-hot grill. Remove pork from marinade; discard marinade. Grill pork for 20 minutes, or until internal temperature is 145 degrees Fahrenheit, followed by a 3-minute rest time. Toast rolls on the grill. Spread Orange Aioli on toasted side of rolls. Slice tenderloins for sandwiches. Layer pork onto bottom of rolls; add tomatoes, lettuce and onions.

Serves 8.

Chef Tom’s Marinade
Whisk all ingredients together until well blended.

Orange Aioli
Stir all ingredients together and refrigerate until ready to use.

Serving Suggestions:

Liven up your next tailgate party with these marinated pork sandwiches. Be sure to have plenty of chips and your favorite side dishes. Recipe by Chef Tom Kenny of Mike Ditka’s Chicago Restuarant.

Nutrition:

Calories: 241 calories
Protein: 28 grams
Fat: 12 grams
Sodium: 670 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 3 grams
Carbohydrates: 32 grams
Fiber: 2 grams

Hoppin Habanero and Honey Pork Chops Recipe

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Recipe from PorkBeInspired.com

Times:

Prep Time: 15 Minutes
Cook Time: 15 Minutes

Ingredients:

4 New York (top loin) pork chops, 1-inch thick
1 12-oz can beer
3 tablespoons honey
1 tablespoon hot habanero pepper sauce
1 1/2 clove garlic, minced
1 bay leaf

Cooking Directions:

For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours.

Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4-5 minutes. Turn chops and grill for 4-5 minutes more or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Servings: 4

Serving Suggestions:

At your next tailgate, kick it up an notch with these tasty chops. Serve with Dilled Cucumber Salad and Grilled Salsa-Cheese Dip with chips and vegetables

Nutrition:

Calories: 231 calories
Protein: 23 grams
Fat: 6 grams
Sodium: 145 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 2 grams
Carbohydrates: 17 grams
Fiber: 0 grams