Buffalo Pork with Blue Cheese

Buffalo Pork with Blue Cheese

  • TOTAL PREP TIME35 minutes


  • 1 1/2 pounds pork tenderloin cut into 1-inch cubes
  • Oil Spray
  • 2 tablespoons unsalted butter melted
  • 1/4 cup hot sauce such as Tabasco, divided
  • 6 ribs celery cut crosswise in halves or thirds, then lengthwise into sticks
  • 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
  • 18 6-inch skewers soaked in water for at least 30 minutes if they’re wood or bamboo
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The flavors of buffalo chicken and bleu cheese are a staple in tailgating, potlucks and just about any other celebration -- but did you know buffalo pork is a great way to change things up? This buffalo pork skewer recipe combines classic flavors with a twist. It’s easy to make, neater to eat than messy hot wings, and is sure to be a favorite among your gameday-loving, fire-eating friends and family! And it comes with its own “blue cheese” dipping sauce recipe. (Or, if you prefer, try it with ranch!)

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.


Yields 6 servings.


Crane Family

Meet the Crane Family

Southwest Kansas

My family and I live in the southwest part of the state. About 30 years ago I started raising hogs. It's been great to watch the continual improvement that our farms have made over the years. My wife, Nancy, and I have enjoyed raising our four children; Mandy, Mason, Miranda and Masheala, in a rural area.

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