Tenderloin for Wings in a Pigskin

• 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

1. Combine all, hand blend to consistency.
2. Add milk if needed.
3. Preheat oven to 350 to 375 degrees F.
4. Dice celery and onions and saute with butter.
5. Add hot sauce, to taste, and bread crumbs to right consistency.
6. No need to cool prior to stuffing.
7. Dice chicken and add to above mixture.
8. Stuff and tie tenderloin.
9. Coat with pepper and salt and oil.
10. Sear in saute pan.
11. Put in oven and cook until desired temperature.
12. Slice and plate with blue cheese sauce.
13. A viewer, who may not be a professional cook, provided this recipe.
14. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

blue cheese, mayonnaise, sour cream, milk, lemon juice, worcestershire sauce, salt, cayenne habanero, celery, onions, butter, sauce, bread crumbs, chicken breasts, tenderloin, salt, olive oil, sauce

Taken from www.foodnetwork.com/recipes/buffalo-chicken-stuffed-pork-tenderloin-recipe.html (may not work)