Know what’s on your plate

Pork loin roast

Calories & nutrition facts

fresh, center rib roast, boneless, separable lean and fat, cooked, roasted

252

calorieskcal per 100 g

Protein27 g

Carbs0 g

Fat15 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 252 kcal —
Protein 27 g 54%
Carbohydrate 0 g 0%
Fat 15 g 19%
Saturated fat 5.4 g 27%
Fibre 0 g 0%
Sodium 48 mg 2%
Cholesterol 81 mg 27%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 0 µg 0%
Vitamin C 0.4 mg 0%
Vitamin D 1.1 µg 6%
Thiamin (B1) 0.6 mg 50%
Riboflavin (B2) 0.29 mg 22%
Niacin (B3) 5 mg 32%
Pantothenic acid (B5) 0.53 mg 11%
Vitamin B6 0.36 mg 21%
Folate (B9) 8 µg 2%
Vitamin B12 0.56 µg 23%

Minerals

Calcium 6 mg 0%
Iron 0.93 mg 5%
Magnesium 22 mg 5%
Phosphorus 214 mg 17%
Potassium 346 mg 7%
Zinc 2.6 mg 24%
Copper 0.02 mg 2%
Manganese 0.01 mg 0%
Selenium 40.3 µg 73%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	252	27 g	15 g
1 × oz	85 g	214	23 g	13 g
1 × piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)	317 g	799	86 g	48 g
2 × oz	170 g	428	46 g	26 g
½ × oz	42.5 g	107	12 g	6.4 g
3 × oz	255 g	643	69 g	39 g
4 × oz	340 g	857	92 g	52 g

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Questions about Pork loin roast

How do you keep a pork loin roast from drying out?

Take it out of the fridge while the oven heats, pat it dry and season it well. Roast until the centre reaches 70 °C for 2 minutes, then rest it loosely covered for 10–15 minutes before carving; a meat thermometer is more reliable than cooking time alone.

What temperature should you roast pork loin at?

Heat the oven to 220 °C, then lower it to 180 °C after putting the joint in. Roast until the centre reaches 70 °C for 2 minutes; the time depends on the joint’s size and shape, so check the thickest part with a thermometer.

How should you choose a pork loin roast?

Choose a joint with an even shape so it cooks at a similar rate from end to end. A thin layer of fat helps keep the meat moist; if you want crackling, look for rind and score it, or ask the butcher to score it for you.

How long does cooked pork loin roast keep in the fridge?

Cool leftovers promptly, ideally within 2 hours, and refrigerate them in a covered container. Eat within 3 days, or freeze in portions; defrost in the fridge and reheat until steaming hot throughout.

What goes well with pork loin roast?

Serve it with roast potatoes, apple sauce and vegetables such as carrots, cabbage or Brussels sprouts. Leftover slices also work well in sandwiches with mustard, or in a cold platter with pickles.

Can you use pork loin roast instead of pork shoulder for pulled pork?

You can, but it is much leaner, so it will not become as rich or succulent as shoulder after long, slow cooking. For pulled pork, shoulder is the better choice; loin roast is best cooked more briefly and sliced.

How does pork loin roast compare with centre loin pork roast?

Centre loin pork roast is leaner, with 194 kcal and 7.95 g fat per 100 g, compared with 252 kcal and 15 g fat in pork loin roast. Both provide plenty of protein: 28.6 g per 100 g in centre loin pork roast and 27 g in pork loin roast.

What nutrients stand out in pork loin roast?

It is high in selenium, with 40.3 µg per 100 g, and is also a source of thiamin, niacin, phosphorus, zinc and vitamins B2, B6 and B12. A typical 85 g serving provides 23 g of protein.

Source: USDA FoodData Central 168301 · per 100 g · carbohydrate per EU label, fibre excluded