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|varied servings per container|
|Serving Size: 4 oz raw (112 g)|
|3 oz (85g) cooked|
|Calories from Fat||60||60|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||7 g (11%)||6 g (9%)|
|Saturated Fat||2.5 g (12%)||2.5 g (11%)|
|Trans Fat||0 g||0 g|
|Cholesterol||55 mg (18%)||55 mg (18%)|
|Sodium||150 mg (6%)||110 mg (4%)|
|Total Carbohydrate||4 g (1%)||2 g (0%)|
|Dietary Fiber||0 g (0%)||0 g (0%)|
|Sugars||3 g||2 g|
|Protein||22 g||22 g|
Marinated with up to 19% cider Brine Solution and Cultrued Sugar. Never Frozen. US Inspected and passed by Department of Agriculture.
Pork, Cider Brine (Water, Apple Cider Vinegar [Apple Cider Vinegar, Water], Kosher Salt, Black Pepper, Thyme, Juniper Berries, Bay Leaves, Sage), Plum Juice Concentrate, Cultured Sugar (Cultured Sugar, Vinegar), Basting Oil (Soybean Oil, Parsley, Natural Flavor), Honey Granules (Refinery Syrup, Honey).
Do not microwave in package.
Keep refrigerated. Cook to an internal temperature of 145 degrees to ensure juicy and tender pork. Use a digital thermometer. HOW TO COOK: Cooking times may vary depending on your equipment. Cook thoroughly to final temperature of 150 degrees. Roasting: Preheat oven to 450 degrees with rack in center. 1. Place pork in roasting pan. 2. Roast 15 min. Reduce heat to 350 degrees. 3. Cook 20-25 min. per lb, until internal temperature reaches 145 degrees; check by inserting thermometer into thickest part of meat. Let rest 10-20 min. before slicing to complete cooking. 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. Thaw in refrigerator. 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.
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