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Stuffed Pork Tenderloin

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This modern Creole delight is stuffed full of rich flavors. An entire pork tenderloin is stuffed with shrimp, Andouille sausage, and Pepper Jack cheese, then wrapped in bacon. With a modest kick of spice, this is a fantastic dish that is truly inspired. Bon appetit! About 2 lbs., serves 3-4.

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Item #: A-409

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Defrost tenderloin in the refrigerator overnight prior to cooking.

Place completely thawed tenderloin in a pan and bake uncovered in a preheated 375°F oven for 45 minutes or until internal temperature reaches 160°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 minutes before carving. Enjoy!

Pork Tenderloin, Pork Bacon Cured With: Water, Seasonings, (Salt, Sugar, Sodium Phosphate, Brown Sugar, Sodium Erythorbate, Spice Extractives, Polysorbate 80, 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, Jalapeno Peppers, Sodium Phosphate, Red Bell Peppers, Salt, Oleoresin Capsicum) Salt, Black Pepper, Red Pepper.

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