La Boucherie Bacon-Wrapped Pork Tenderloin Stuffed with Boudin

Cooking Directions

Place completely thawed tenderloin in a pan and bake uncovered in a 375°F oven for 45 minutes or until internal temperature reaches 160°F. Alternatively, grill over medium heat but monitor closely as bacon may cause flare-ups. Let rest for 10 minutes before carving.

Ingredients (as supplied)

Pork; Boudin (cooked rice, pork, water, pork liver, flavorings, salt, parsley, green onion, vinegar); pork cured bacon with apple wood smoked bacon cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrate; seasonings: salt, sugar, paprika, black pepper, red pepper, garlic powder, onion powder, celery seed (ground), tricalcium phosphate, white pepper.