Buy it Again
Smithfield Pork Sirloin Peppercorn - 23.04 OZ
Pork Sirloin, Roasted Garlic & Cracked Black Pepper
Fresh pork. Dry rubbed with seasoning. With up to a 25% solution of water. Contains 2% or less of sodium phosphates, potassium lactate, potassium lactate, and salt to improve tenderness and juiciness. Smoke flavoring added. No artificial ingredients. Gluten free. US inspected and passed by Department of Agriculture. Recipes, questions or comments? Save this package and visit www.Smithfield.com or call 1-855-411-Pork (7675). Product of USA.
Serving Size: 4oz
Servings Per Container: about 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 25|
|Total Fat||Amount Per serving 2.5g||4%|
|Saturated Fat||Amount Per serving 0.5g||3%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 45mg||15%|
|Sodium||Amount Per serving 220mg||9%|
|Total Carbohydrate||Amount Per serving 16g||5%|
|Dietary Fiber||Amount Per serving 4g||16%|
|Sugars||Amount Per serving 0g|
|Protein||Amount Per serving 19g||0%|
Rubbed with: Spices, Dehydrated Garlic, Maltodextrin, Natural Smoke Flavor.
Directions Cook thoroughly. Keep refrigerated. Cooking Instructions: Cook Smithfield Fresh Pork to an internal end temperature of 150 degrees F when measured in the thickest part of the meat. Let stand 15 minutes before slicing. Pork will be slightly pink in the center. Oven: Heat oven to 375 degrees F. Place pork on rack in shallow roasting pan. Roast 27 to 32 minutes per pound. Grill: Heat charcoal or gas grill to medium. Grill sirloin over indirect heat for 30 to 35 minutes per pound. Slow Cooker: Place sirloin in 3-1/2 quart slow cooker. Pour 1/2 cup water, chicken broth or white wine into pot. Cover and cook on low 8 to 10 hours (High: 4 to 6 hours). If cooking vegetables with pork, thinly slice and place in bottom of cooker with meat on top. 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 refrigerated or microwave. 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 throughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.