Buffalo Pork Tenderloin | RICARDO

Ingredients

• ¾ lb (340 g) Brussels sprouts, halved
• 2 tbsp (30 ml) vegetable oil
• 2 pork tenderloins, about ¾ lb (340 g) each, trimmed
• 1/3 cup (75 g) butter
• ¼ cup (60 ml) hot sauce (Frank’s Red Hot-style)
• 2 tbsp brown sugar
• 2 tbsp (30 ml) red wine vinegar
• 3 celery stalks, cut into sticks
• ¼ cup (60 ml) mayonnaise
• ¼ cup (60 ml) plain yogurt or sour cream
• 3 oz (85 g) blue cheese, crumbled (see note)
• 2 tbsp chives, finely chopped (optional)