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Characteristics Ahold Pork Tenderloin Chili Lime.
Length, IN | 0.0 |
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Height, IN | 0.0 |
Width, IN | 0.0 |
Weight, LB | 0.0 |
Units In Package | 1 |
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Package Type | PACKAGE |
Package Size, CT | 1.0 |
Seasonal | N |
Ingredients | Pork, Contains Up To 20% Solution Of Water, Potassium Lactate, Vinegar, Sodium Phosphate, Salt, Flavoring. Coating Ingredients: Sugar, Hot Sauce Powder (Aged Cayenne Red Pepper, Distilled Vinegar, Salt, Garlic Powder, Maltodextrin), Sea Salt, Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Cornstarch), Chili Pepper, Parsley, Dehydrated Garlic, Lime Juice Powder (Corn Syrup, Lime Juice, Lime Oil), Paprika, Citric Acid, Extractives Of Paprika, Flavoring. |
Temperature Indicator | Chilled |
Directions | Cooking Instructions: 1. Preheat oven to 375°F. 2. Place pork tenderloin into a shallow roasting pan (line pan with foil for easy cleanup). 3. Roast for 30 minutes, uncovered, or to an internal temperature of 150°F. 4. Let tenderloin stand for five minutes before slicing. |
Marketing Description | Ahold® Pork Tenderloin Chili Lime. Ready To Cook. Contains Up To 20% Solution Of Water, Potassium Lactate, Vinegar, Sodium Phosphate, Salt, Flavoring. Coated With Seasoning. 120 Calories Per 4 oz. 100% Quality & Trust Guarantee. Gluten Free. U.S Inspected And Passed By Department Of Agriculture Est. 791. |
Other Description | Quality guaranteed or your money back. Call! 1-877-846-9949. ©2016 Ahold Licensing Sarl. |
Ecommerce Description | Ahold® Pork Tenderloin Chili Lime. This gluten free product contains up to 20% solution of water, potassium lactate, vinegar, sodium phosphate, salt and flavoring. It provides 100% quality & trust guarantee. |
Number Of Servings | Varied |
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Energy | 120 |
Total Fat, g | 2 |
Saturated Fat, g | 0.5 |
Trans Fat, g | 0 |
Cholesterol, mg | 60 |
Sodium, mg | 530 |
Carbohydrates, g | 5 |
Dietary Fiber, g | 0 |
Sugars, g | 2 |
Protein, g | 18 |
Daily Percent Of Vitamin A | 8 |
Daily Percent Of Vitamin C | 0 |
Daily Percent Of Calcium | 2 |
Daily Percent Of Iron | 6 |