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|varied servings per container|
|Serving Size: 4 oz uncooked (112g)|
|3 cooked oz. (85g)|
|Calories from Fat||60||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||6 g (9%)||5 g (8%)|
|Saturated Fat||2 g (10%)||2 g (10%)|
|Trans Fat||0 g||0 g|
|Cholesterol||65 mg (22%)||55 mg (18%)|
|Sodium||360 mg (15%)||270 mg (11%)|
|Total Carbohydrate||8 g (3%)||5 g (2%)|
|Dietary Fiber||0 g (0%)||0 g (0%)|
|Sugars||8 g||4 g|
|Protein||21 g||20 g|
Lactose free. Gluten free. Never frozen.
Enhanced with up to 15% of a Solution for Flavor & Juiciness of Water, Brown Sugar, Sugar, Dijon Mustard (White Vinegar, Mustard Seed, Salt, Water, White Wine, Spices), Soybean Oil, Honey, Cider Vinegar, White Vinegar, Salt, Mustard (White Vinegar, Water, Salt, Spices), Spices, Contains 2% or Less of: Cornstarch-Modified, Xanthan Gum, Concentrated Lemon Juice.
Keep Refrigerated. Do not thaw in microwave. Cooking Instructions: Cooking times may vary depending on your equipment. Grilling: Preheat grill on HIGH for 10 min. Sear on all sides for about 5 min. Reduce heat to MEDIUM or LOW; close cover. Cook until internal temperature reaches 145F, 15-25 min. Check by inserting thermometer into thickest part of meat. Let rest 5 to 10 min. to reach internal temperature of 150F before slicing. ROASTING: Preheat oven to 450F with rack in center. Place pork in roasting pan. Roast for 15 min. Reduce heat to 350F. Cook until internal temperature reaches 145F, 15-30 min. Check by inserting thermometer into thickest part of meat. Let rest5 to 10 min. to reach internal temperature of 150F before slicing. Cook to internal temperature of 150 degrees F to ensure juicy and tender pork. Use a digital thermometer.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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