Buffalo pork tenderloin

Ingredients

• 2 Quebec pork tenderloins, about ¾ lb. (340 g) each
• 1 tbsp. 15 ml olive oil
• ½ tsp. 2.5 ml garlic powder
• ½ tsp. 2.5 ml onion powder
• ½ tsp. 2.5 ml celery salt

Buffalo sauce

• ⅓ cup 75 ml salted butter, melted and cooled
• ¼ cup 60 ml hot sauce (e.g., Frank’s RedHot)
• 2 tbsp. 30 ml honey
• ¼ tsp. 1 ml garlic powder
• ¼ tsp. 1 ml onion powder
• ¼ tsp. 1 ml celery salt
• Salt and freshly ground pepper, to taste

Blue cheese dip

• ½ cup 125 ml crumbled blue cheese
• ¼ cup 60 ml sour cream
• ¼ cup 60 ml mayonnaise
• 2 tbsp. 30 ml lemon juice
• 1 tsp. 5 ml hot sauce (e.g., Frank’s RedHot)
• ¼ tsp. 1 ml garlic powder
• 3 tbsp. 45 ml flat-leaf parsley, chopped
• 3 tbsp. 45 ml chives, chopped
• Salt and freshly ground pepper, to taste