Pork Tenderloin Stuffed with Shrimp, Andouille & Pepper Jack Cheese
- Brand: La Boucherie
- Product Code: 731495130377
- UPC Code : 731495130377
- $31.48 $28.33
- 3 or more $23.61
Have A Question For This Product?
Q: How many people does this serve? Is this a single serving? Or meant to serve one or more? How many people does this serve? Is this a single serving? Or meant to serve one or more?
A: This product is 1.75 pounds. It is meant to feed up to 4-5 people.
La Boucherie Pork Tenderloin Stuffed with Shrimp, Andouille & Pepper Jack Cheese
La Boucherie’s read-to-cook pork tenderloins are stuffed, wrapped with center cut applewood smoked bacon, then seasoned to perfection. They can be baked or grilled, and are great as a main entree or thinly sliced as an appetizer.
- USDA Inspected
- Vacuum sealed for freshness
- individually packed tenderloin
- Product Wt. approx. 2 lbs
- Each tenderloin serves approximately 4 people
- Thaw and bake or grill. Enjoy!
Laboucherie takes a 1.25-1.50 lb pork tenderloin, butterflies it open, drops in the stuffing, closes it shut and wraps it with hickory smoked bacon! When you receive it, all you have to do is bake it at 375 degrees for about 90 minutes. This is an outstanding appetizer or entree. It's moist, it's tender, and it is...very good...Simple to cook... Can be grilled but, personally it's best in the oven. Includes One Tenderloin. Feeds 4-6 people
Shrimp and Andouille: Pork Tenderloin, Pork Bacon Cured with: Apple Wood Smoked Bacon cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrate, Andouille (Pork, Salt, Spices, Dehydrated Garlic and Onion, Water, Sodium Nitrate), Shrimp (water, Sodium Tripolyphosphate, Sodium Bisulfate), Pepper Jack Cheese (American Cheese [Cultured Pasteurized Milk, Salt, Enzymes], Whey, Water, Milkfat, Jalapeno Peppers, Sodium Phosphate, Red Bell Peppers, Sodium Citrate, Salt, Oleoresin Capsicum, Cellulose Powder [Added to prevent caking], Seasonings: Salt, Sugar, Paprka, Black Pepper, Red Pepper, Garlic Powder, Onion Powder, Celery Seed (Ground), Tricalcium Phosphate (to prevent caking), White Pepper. ALLERGENS: MILK, SHRIMP
Defrost tenderloin in the refrigerator prior to cooking. Place completely thawed tenderloin in a pan and bake uncovered in a 375 degree oven for 90 minutes or until internal temperature reaches 160 degrees F. Tenderloin can also be grilled over medium heat. Do not leave unattended while grilling as bacon will cause fire to flare up. Let rest for 10 min. before carving. Enjoy!
|Ingredients||PORK TENDERLOIN, PORK BACON CURED WITH: APPLE WOOD SMOKED BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE,SODIUM NITRATE, ANDOUILLE (PORK, SALT, SPICES, DEHYDRATED GARLIC AND ONION, WATER, SODIUM NITRATE), SHRIMP (WATER, SODIUM TRIPOLYPHOSPHATE, SODIUM BISULFATE), PEPPER JACK CHEESE (AMERICAN CHEESE [CULTURED PASTEURIZED MILK, SALT, EYZYMES], WHEY, WATER, MILKFAT, JALAPENO PEPPERS, SODIUM PHOSPHATE, RED BELL PEPPERS, SODIUM CITRATE, SALT, OLEORESIN CAPSICUM, CELLULOSE POWDER [ADDED TO PREVENT CAKING], SEASONINGS: SALT, SUGAR, PAPRIKA, BLACK PEPPER, RED PEPPER, GARLIC POWDER, ONION POWDER, CELERY SEED (GROUND), TRICALCIUM PHOSPHATE (TO PREVENT CAKING, WHITE PEPPER). ALLERGENS: MILK, SHRIMP|
|Calories from fat||60|
|Cholesterol per unit||17%|
|Dietary fiber per unit||0%|
|Saturated fat per unit||11%|
|Serving per container||7|
|Serving Size||4 oz.|
|Sodium per unit||27%|
|Total carbs per unit||0%|
|Total fat per unit||10%|