Welcome back!
You're currently shopping with your default address:
Related Links
Jennie-O Turkey Breast Tenderloin Savory Roast Flavor Fresh - 24 Oz
Containing up to 30% solution of water, potassium lactate, savory seasoning, cultured dextrose, sodium lactate, salt, dextrose, sodium diacetate, baking soda, seasoning*. *Cooking times are approximate; always cook to an internal temperature of 165 degrees F as measured with a meat thermometer. Gluten free. Turkey raised with no added hormones or steroids. Federal regulations prohibit the use of added hormones or steroids in poultry. Inspected for wholesomeness by U.S. Department of Agriculture. Jennieo.com. For questions or comments please call 1-800-621-3505.
| Nutrition Facts | ||
| ||
| Amount per serving Calories100 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 1 Grams daily value 2 percentincludes Saturated Fat of 0.5 Grams daily value3percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 50 Milligrams daily value17percent, | ||
| Sodium 410 Milligrams daily value17percent, | ||
| Total Carbohydrate of 1 Grams daily value 1 percentincludes Dietary Fiber of 0 Grams daily value0percent, includes Total Sugars of 1 Grams | ||
| Protein 21 Grams | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
**Solution Ingredients: Water, Contains 2% or Less Potassium Lactate, Savory Seasoning (Sugar, Molasses Powder (Molasses, Maltodextrin), Dried Turkey Stock, Garlic Powder, Spice, Turkey Fat, Onion Powder, Salt, Spice Extracts), Cultured Dextrose, Sodium Lactate, Salt, Dextrose, Sodium Diacetate, Baking Soda, Seasoning (Sunflower Oil, Natural Flavor, Turkey Powder, Salt, Turkey Fat).
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Always cook to 165 degrees F well-done. Cooking Directions: Grill: Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of meat reaches 165 degrees F, approximately 45-50* minutes. Remove from heat, cover and let rest 5-10 minutes before slicing. * Cooking times are approximate; always cook to an internal temperature of 165 degrees F as measured with a meat thermometer. Bake: Preheat oven to 350 degrees F. Place tenderloins in a shallow baking pan. Bake until meat thermometer inserted into thickest portion of meat reaches 165 degrees F, approximately 60-70* minutes. Remove from oven, cover and let rest 5-10 minutes before slicing. * Cooking times are approximate; always cook to an internal temperature of 165 degrees F as measured with a meat thermometer. Keep refrigerated or frozen.
About the Producer
Hormel Foods Sales, LLC
Similar Items
Featured Items
Loading...
Disclaimer
We rely on product packaging and data from third-party sources to provide the content to you, including dietary and allergen content. We do not guarantee the accuracy, completeness, or availability of such information. Content is for general informational purposes only. You should not rely solely on the information displayed on our website. Actual product may vary. Always read labels, warnings, and directions prior to use or consumption. If you have questions or require more information about a product, please contact the manufacturer directly.
Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.