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|varied servings per container|
|Serving Size: 4 oz uncooked (112 g)|
|3 oz grilled (85g)|
|Calories from Fat||35||40|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||4 g (6%)||4.5 g (7%)|
|Saturated Fat||1.5 g (7%)||1.5 g (7%)|
|Trans Fat||0 g||0 g|
|Cholesterol||50 mg (16%)||50 mg (17%)|
|Sodium||550 mg (23%)||530 mg (22%)|
|Total Carbohydrate||4 g (1%)||3 g (0%)|
|Dietary Fiber||0 g (0%)||0 g (0%)|
|Sugars||1 g||1 g|
|Protein||21 g||20 g|
|Potassium||620 mg (18%)||570 mg (16%)|
Never frozen. U.S. Inspected and passed by Department of Agriculture. Nutritional information is based on roasting to 145 degrees.
Enhanced with up to 15% of a solution for flavor & juiciness of: 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). Coated with: Garlic Fennel Spice (Salt, Fennel, Dehydrated Garlic, Black Pepper, Paprika, Soybean Oil), Basting Oil (Soybean Oil, Parsley, Natural Flavor).
Do not microwave in package.
Keep Refrigerated. Cooking times may vary depending on your equipment. Grill: Preheat grill on HIGH for 10 min. 1. Sear on all sides for about 5 min. 2. Reduce heat to MEDIUM-LOW; close cover. 3. Cook 15-25 min., until internal temperature reaches 145 degrees; check by inserting thermometer into thickest part of meat. Let rest 5-10 min. before slicing. ROASTING: Preheat oven to 450 degrees with rack in center. 1. Place pork in roasting pan. 2. Roast for 15 min. Reduce heat to 350 degrees. 3. Cook 15-30 min., until internal temperature reaches 145 degrees; check by inserting thermometer into thickest part of meat. Let rest 5-10 min. before slicing. 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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