Chef Bud's Pork Tenderloin Rockin Filo Cups Ingredients: * 1 1/2 lb Pork tenderloin (this will make enough for about 150 Filo Cups) (You may use Beef, Chicken, Turkey, Shrimp, etc.) * 1 Tbl Creepin Quag Hot Sauce * ½ cup Dijon Mustard * ½ cup Honey * 2 Cloves Garlic * 1 Tbl White Balsamic Vinegar * 4 Sprigs Fresh Rosemary * 1 Qt Fresh Salsa or you may use a prepared salsa - recipe listed here * 1 cup Lime Cilantro Sour Cream - recipe listed here * 4 packages of Mini Filo Cups * (Available in the frozen food section at your local supermarket) Athens is the manufacturer, Now when your planning your holiday party keep in mind, if you are having a dinner party and you want some stuff beforehand then you would want to plan for 3-4 pieces per person. If you are just throwing a cocktail party then you would probably want 6-8 pieces of the Filo per person along with other items. Depends on length of party and just what you’re lookin for! Instructions: Rub the Pork Tenderloin with the Hot Sauce Mix together the vinegar, mustard, and honey Put the tenderloin into a large zip lock baggie, and the honey mixture and coat the tenderloin. Mince the garlic, rough chop the fresh rosemary Add to the bag with the pork and coat well. Refrigerate at least 12 hours Place marinated Pork Tender Loin onto a preheated grill Cook until you have reached an internal temperature of 145 After you have reached an internal temperature of 145, cut tenderloin into 4 equal sections This will facilitate the cooling process as well as giving you the opportunity to freeze portions for later use. Cool the tenderloin in the refrigerator. When cool cube into ¼ pieces. Now all of this pre work may be done a day ahead so when it's time for your party you may easily make the cups Place filo cups on a serving tray, add a teaspoon of Salsa, then a piece of cubed pork Lastly top with a swirl of the Cilantro Sour Cream Products: Creepin Quag Hot Sauce		Entrees Blueberry Balsamic Chicken Grilled Balsamic Chicken and Summer Vegetables Grilled Lemon Pepper Chicken Meat Roll Napoli Mussels and Shrimp in Lobster Cream with Spinach Mustard Pizza Nonna Victoria's Lasagne Pork Tenderloin with Maine Wild Blueberry Compote Salsa Chicken or Fish Salsa Meatloaf Sautéed Greens with Balsamic Vinaigrette Spiced Fried Chicken Appetizers Chef Bud's Pork Tenderloin Rockin Filo Cups Chef Buds Spicy Toasted Peanut Butter Crackers Chicken Salsa Pizza Chili and Honey Glazed Onions Escargot Florentine Mango Curry Sauce Maple Glazed Scallop Appetizer Patriot Balls BBQ'd Peppered Shrimp Scampi Pork Tenderloin Skewers Roasted Red Pepper and Chevre Cheese in Filo Salad of Tuscan White Beans, Red Onion and Tuna Sizzlin Sausage Twists Southwestern Meat Puffs Spicy Beef Sticks Spicy Coconut Island Shrimp Spicy Ham Medley Cups Spicy Potato Balls Stuffed Crabby Mushrooms Super Teriyaki Wings Wild Blueberry Horseradish Cream Cheese Dip Soups Chef Bud's Gazpacho Soup Creamy Roasted Red Pepper Soup Pumpkin Soup Smoky Cheese Chowder Sauces, Salsas & Relishes Chef Bud's Homemade Salsa Fresh & Simple Tomato Sauce Desserts Maple Pumpkin Cannoli Maple Pumpkin Cheesecake Wild Maine Blueberry Cobbler Side Dishes Cheesy Garlic Mashed Red Bliss Garlic Mashed Potatoes Goat Cheese, Cranberry and Balsamic Vinaigrette Herb Roasted Garlic Potatoes Parmesan Roasted Red Bliss Wings, Wings & More Wings Classic Hot Wing Sauce Honey Garlic Wing Sauce Smokin Good Chicken Wings Sweet and Sour Wing Sauce The Basic Wing Recipe Wicked Good BQ Wings