Ingredients
Dry Mustard, Dill, Vinegar Cider (g), Maple Syrup, Salt Iodized, Salt Iodized, Black Pepper, 2% Milk, Liquid Egg, Orange Marmalade, Chive, Dijon Mustard, Peameal Bacon Roast, Granulated Onion
Instruction
(oven and stovetop): Thaw completely in refrigerator. Roast: Preheat oven to 375ºF/175ºC. Empty BBQ sauce into a microwave safe bowl. Heat on HI for 2 min, stirring at 30-second intervals, or until smooth and glossy; use 1/2 for basting and pour 1/2 into a clean bowl for serving. Coat a foil-lined, rimmed cookie sheet with non-stick spray. Baste meat with BBQ sauce. Roast for about an hour, basting at 15 minute intervals until basting sauce is used up (internal temp. 160ºF/71ºC). Split Orders roast for about 45 min. Slice and serve with reserved BBQ sauce. Eggs: Empty into a bowl and whisk until slightly fluffy. Heat 2 tsp. butter over medium heat in a frypan or skillet. Add eggs and cook, stirring, to desired doneness. Suggested Sides: Sliced fruit, whole wheat toast.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
Nutritional Info
Nutrition Facts
6 Servings Per Main Dish
Amount Per Serving | ||
---|---|---|
Calories | 199 | |
Total Fat | 6g | |
Saturated Fat | 0g | |
Cholesterol | 40mg | |
Sodium | 1356mg | |
Total Carbohydrate | 20g | |
Fiber | 1g | |
Sugar | 40g | |
Protein | 17g |