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|varied servings per container|
|Serving Size: 3 oz Cooked (85 g)|
|Calories from Fat||45|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (8%)|
|Saturated Fat||1 g (5%)|
|Trans Fat||0 g|
|Cholesterol||50 mg (17%)|
|Sodium||210 mg (9%)|
|Total Carbohydrate||2 g (1%)|
|Dietary Fiber||0 g (0%)|
Marinated with up to 15% Rosemary Balsamic Solution. U.S. Inspected and passed by Department of Agriculture. Lactose free. Gluten Free. Never frozen. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors, or preservatives.
Pork, Rosemary Balsamic Marinade (Water, Soybean Oil, Sugar, Balsamic Vinegar, Distilled Vinegar, Salt, Rosemary, Red Wine Vinegar, Garlic, Dijon Mustard (Water, Mustard Seed, Distilled Vinegar, Salt, White Wine. Citric Acid, Tartaric Acid, Spices), 2% or less of each: Extra Virgin Olive Oil, Dried Onion, Spices, Xanthan Gum).
Do not thaw in microwave.
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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