Cook with Confidence: Mastering Pork Safety from Fridge to Fork.
Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
Smithfield Marinated Applewood Smoked Bacon Fresh Pork Loin Filet is freshly seasoned, marinated and, best of all, topped with Real Bacon cr… View More expand_more
checkFeature:No Artificial Ingredients
checkFeature:22g Protein Per Serving
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Product Benefits
Ingredients
Marinated With Up To A 20% Solution of Water, Vinegar and Salt Rubbed With: Cane Sugar, Sea Salts, Maltodextrin, Spices, Chili Pepper, Autolyzed Yeast Extract, Modified Corn Starch, Dehydrated Garlic, Dehydrated Onion, Natural Flavors, Natural Smoke Flavor Topped With: Applewood Smoked Bacon Bits (Cured With: Water, Salt, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite. May Contain Sugar, Brown Sugar, Potassium Chloride, Smoke Flavoring)
Instructions
Cook Smithfield Pork to an internal end temperature of 145°F (medium-rare) to 160°F (medium) when measured in the thickest part of the meat. Let stand 10 minutes before slicing. Pork will be slightly pink in the center.
Oven: Heat oven to 375°F. Place pork on rack in shallow roasting pan with bacon crumbles facing up. Roast 30 to 35 minutes per pound.
Grill: Heat charcoal or gas grill for indirect cooking at 375°F to 400°F. Grill loin filet for 30 to 40 minutes per pound, turning occasionally.
Fast Grill: Butterfly the loin filet by slicing down the middle lengthwise without cutting all the way through. Open filet to lay flat and grill over direct heat for 7 to 9 minutes on each side.
Nutrition Facts
6 Servings Per Container
Serving Size: 4 oz
Amount Per Serving
- Calories160
- % Daily Value*
- Total Fat7g9%
- Saturated Fat2.5g13%
- Trans Fat0g
- Cholesterol55mg18%
- Sodium520mg23%
- Total Carbohydrates5g2%
- Dietary Fiber0g0%
- Total Sugars3g
- Includes 3g Added Sugars6%
- Protein20g40%
- Vitamin D0%
- Calcium20 mg2%
- Iron1 mg6%
- Potassium0%
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The mighty pig is divided into cuts, each with its own unique flavor and texture. While the butchering style may vary by region, there are a few key cuts everyone knows.
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