La Boucherie Bacon Wrapped Pork Tenderloin 28 - 32oz

Butterflied pork tenderloin stuffed with shrimp & andouille, boudin, or jalapeños & cream cheese, then wrapped in Applewood smoked bacon and seasoned. Ready to cook — thaw and bake or grill. Individually packed, USDA inspected. Check out our blog for recipes.

• Size: Approx. 2 lb each
• Servings: 4–6 people
• Stuffing Options: Shrimp & Andouille with Pepper Jack Cheese, Boudin, Jalapeños & Cream Cheese
• Ingredients: Pork Tenderloin, Stuffing (varies: e.g., Shrimp & Andouille: Pork, Andouille (pork, salt, spices, dehydrated garlic/onion, water, sodium nitrate), Shrimp (water, sodium tripolyphosphate, sodium bisulfite), Pepper Jack Cheese (cultured pasteurized milk, salt, enzymes, whey, water, milkfat, jalapeño/red bell peppers, sodium phosphate, sodium citrate, salt, oleoresin capsicum, cellulose powder, seasonings), Seasonings (salt, sugar, paprika, black/red/white pepper, garlic/onion powder, celery seed, tricalcium phosphate); Boudin: Pork, cooked rice, pork liver, water, flavorings, salt, parsley, green onion, vinegar; Jalapeños & Cream Cheese: Cream cheese (pasteurized milk/cream, cheese culture, salt, stabilizers), Jalapeños (water, salt, acetic acid, calcium chloride), Bacon (cured with water, salt, sugar, sodium phosphates, sodium erythorbate/nitrite)
• Allergens: Milk, Shrimp (varies by stuffing)
• Cooking: Defrost in refrigerator prior to cooking. Bake uncovered at 375°F for 45–90 minutes (depending on stuffing) or until internal temperature reaches 160°F. Grill over medium heat (watch for flare-ups from bacon). Let rest 10 minutes before carving

FAQs

Which stuffing is included?
Select at checkout: shrimp & andouille with pepper jack, boudin, or jalapeños & cream cheese.

How is it shipped?
Frozen with dry ice in an insulated cooler to ensure it arrives cold.

Can I cook from frozen?
No — thaw completely in refrigerator before baking or grilling.

Gluten-free?
No — contains wheat from roux in dirty rice option and enriched flour in some stuffings.

Safe internal temperature?
160°F for pork; let rest to reach 165°F.