Pork Tenderloin Stuffed with Shrimp, Andouille & Pepper Jack Cheese
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Allergens: Milk, Shrimp
COOKING DIRECTIONS
Defrost tenderloin in the refrigerator prior to cooking. Place completely thawed tenderloin in a pan and bake uncovered in a 375 degree oven for 45 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!
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| Calcium | 4% |
| Discount | Yes |
| 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 | 160 |
| Nutrition Data | 1 |
| Size | 1.75 lb. |
| Calories from fat | 60 |
| Cholesterol | 50mg |
| Cholesterol per unit | 17% |
| Dietary Fiber | 0g |
| Dietary fiber per unit | 0% |
| Iron | 6% |
| Protein | 23g |
| Saturated fat | 2g |
| Saturated fat per unit | 11% |
| Serving per container | 7 |
| Serving Size | 4 oz. |
| Sodium | 650mg |
| Sodium per unit | 27% |
| Sugars | 1g |
| Total carbs | 1g |
| Total carbs per unit | 0% |
| Total fat | 7g |
| Total fat per unit | 10% |
| Vitamin A | 0% |
| Vitamin C | 0% |
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