LaBoucherie Stuffed Pork Tenderloin- Shrimp, Andouille, & Pepper Jack

This is a new creation that is getting a lot of Buzz! Laboucherie takes a 1.25-1.50 lb pork tenderloin, butterflies it open, drops in the stuffing, closes it shut and wraps it with hickory smoked bacon! When you receive it, all you have to do is bake it at 375 degrees for about 90 minutes. This is an outstanding appetizer or entree. It's moist, it's tender, and it is...very good...Simple to cook... Can be grilled but, personally it's best in the oven. Includes One Tenderloin.  Feeds 4-6 people

Ingredients:

Shrimp and Andouille: 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. ALLERGENS: MILK, SHRIMP