Some items are sold ready to eat and shelf-stable, while others are sold raw and labeled as needing to be fully cooked.
Options range from unseasoned to seasoned blends; some cuts are sold marinated with solutions that include pork stock, salts, and natural flavor, and some tenderloins come pre-marinated with lemon-herb.
Canned luncheon-style pork is described as fully cooked and shelf-stable, while fresh loin and tenderloin items are labeled to be kept refrigerated and need to be fully cooked.
Common net weights shown include 8 ounces, 12 ounces, 16 ounces (1 pound), and 24 ounces. Most items list a Package Quantity of 1, while one frozen item shows a Package Quantity of 10.
Typical uses include roasting or baking tenderloin with vegetables, slicing or pulling loin for sandwiches or tacos, pairing lemon-herb tenderloin with pasta or rice sides, and roasting diced pork with brown sugar, garlic, and ginger to serve with rice.
The lemon-herb tenderloin is marinated with up to a 16% solution of water, sodium phosphate, and flavoring.
Forms shown include sliced, chops, diced pieces, and tenderloin or filet (boneless).
