Buffalo Pork Skewers with Blue Cheese Sauce
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.
Cooking oil spray
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 to taste
Buffalo Pork Skewers:
2 tablespoons unsalted butter, melted
1/4 cup hot pepper sauce (such as Tabasco) - divided use
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
6 ribs celery, cut crosswise in halves or thirds, then lengthwise into sticks
18 (6-inch) skewers, soaked in water for at least 30 minutes if they’re wood or bamboo
- Preheat broiler and arrange a rack 4-inches from the heat. Spray a large rimmed baking sheet with cooking oil.
- Blue Cheese Sauce: In a medium bowl, combine the blue cheese, mayonnaise, sour cream, and milk. Season with salt and set aside.
- For Buffalo Pork Skewers: In 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.
Makes 6 servings.
Tip: Instead of making the blue cheese sauce from scratch, you can purchase ready-made blue cheese dressing.
Nutritional Information Per Serving (1/6 of recipe): Calories: 160 calories; Protein: 24 grams; Fat: 7 grams; Sodium: 150 milligrams; Cholesterol: 85 milligrams; Saturated Fat: 4 grams; Carbohydrates: 2 grams.
Recipe and photograph provided courtesy of Pork, Be Inspired®.