La Boucherie Pork Tenderloin with Shrimp, Andouille & Pepper Jack

Preparation & Cooking

Defrost tenderloin in the refrigerator prior to cooking. Place completely thawed tenderloin in a pan and bake uncovered in a 375°F oven for 90 minutes or until internal temperature reaches 160°F. Tenderloin can also be grilled over medium heat; do not leave unattended while grilling as bacon can cause flare-ups. Let rest for 10 minutes before carving.

Packaging & Notes

• Individually packed tenderloin, vacuum sealed for freshness.
• Product Wt. approx. 2 lbs.
• USDA Inspected.

ALLERGENS: MILK, SHRIMP

Ingredients (as provided): 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.)