Tenderloin for Wings in a Pigskin

Total Time:
45 min
35 min
10 min

10 to 12 servings

  • Blue cheese finishing sauce:
  • 4 ounces crumbled blue cheese
  • 1 pint mayonnaise
  • 1 cup sour cream
  • 9 ounces milk
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper
  • 1/2 cup allspice cafe cayenne habanero hot sauce
  • 8 celery stalks
  • 2 large onions
  • 2 to 3 tablespoons butter
  • Hot sauce (recommended: Frank's)
  • 1 to 2 cups bread crumbs
  • 4 chicken breasts, pounded out
  • 4 pound butterflied pork tenderloin
  • Salt and freshly ground black pepper
  • Olive oil, enough to coat the chicken and tenderloin
  • Blue cheese finishing sauce
For the crazy blue cheese dressing:
  • Combine all, hand blend to consistency. Add milk if needed.

  • Preheat oven to 350 to 375 degrees F.

  • Dice celery and onions and saute with butter. Add hot sauce, to taste, and bread crumbs to right consistency. No need to cool prior to stuffing.

  • Dice chicken and add to above mixture.

  • Stuff and tie tenderloin. Coat with pepper and salt and oil. Sear in saute pan. Put in oven and cook until desired temperature. Slice and plate with blue cheese sauce.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    This recipe is featured in:

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