Know what’s on your plate
Pork loin sirloin roasts
Calories & nutrition facts
fresh, bone-in, separable lean only, cooked, roasted
Nutrition facts
Per 100 g% DV- Calories 204 kcal —
- Protein 28 g 56%
- Carbohydrate 0 g 0%
- Fat 9.4 g 12%
- Saturated fat 2.9 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 59 mg 3%
- Cholesterol 89 mg 30%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.7 µg 3%
- Vitamin E 0.1 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.67 mg 55%
- Riboflavin (B2) 0.38 mg 29%
- Niacin (B3) 8.2 mg 51%
- Pantothenic acid (B5) 1.1 mg 22%
- Vitamin B6 0.79 mg 46%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.61 µg 25%
- Choline 94.4 mg 17%
Minerals
- Calcium 13 mg 1%
- Iron 0.96 mg 5%
- Magnesium 26 mg 6%
- Phosphorus 235 mg 19%
- Potassium 352 mg 7%
- Zinc 2.6 mg 24%
- Copper 0.12 mg 13%
- Manganese 0.01 mg 0%
- Selenium 46.4 µg 84%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 204 | 28 g | 0 g | 9.4 g |
| 1 × oz (Yield from 1 cooked roast, with refuse, weighing 1515g) | 85 g | 173 | 24 g | 0 g | 8 g |
| 1 × roast without refuse | 985 g | 2009 | 274 g | 0 g | 93 g |
| 2 × oz (Yield from 1 cooked roast, with refuse, weighing 1515g) | 170 g | 347 | 47 g | 0 g | 16 g |
| ½ × oz (Yield from 1 cooked roast, with refuse, weighing 1515g) | 42.5 g | 87 | 12 g | 0 g | 4 g |
| 3 × oz (Yield from 1 cooked roast, with refuse, weighing 1515g) | 255 g | 520 | 71 g | 0 g | 24 g |
| 4 × oz (Yield from 1 cooked roast, with refuse, weighing 1515g) | 340 g | 694 | 95 g | 0 g | 32 g |
Similar foods
- Pork loin roastfresh, center rib roast, boneless, separable lean and fat, cooked, roasted252 kcal / 100 g
- Pork loin sirloin chopsfresh, bone-in, separable lean only, cooked, broiled174 kcal / 100 g
- Center loin pork roastfresh, bone-in, separable lean only, cooked, roasted194 kcal / 100 g
- Center rib pork loin roastboneless, separable lean only, cooked, roasted214 kcal / 100 g
- Whole pork loinfresh, separable lean only, cooked, roasted209 kcal / 100 g
- Bone-in pork sirloin choploin, lean and fat, roasted230 kcal / 100 g
- Boneless pork sirloin steakloin, lean and fat, roasted192 kcal / 100 g
- Boneless pork sirloin roastloin, lean and fat, roasted192 kcal / 100 g
- Boston blade pork roastfresh, shoulder, separable lean and fat, cooked, roasted269 kcal / 100 g
- Lean pork roastbaked or roasted, added fat180 kcal / 100 g
Questions about Pork loin sirloin roasts
How do you roast a pork loin sirloin roast without drying it out?
Pat it dry, season it and roast on a rack at 180°C. Start checking the centre with a meat thermometer before the estimated finish; take it out when it reaches 70°C, rest for at least 2 minutes, then carve across the grain.
Should you sear a pork loin sirloin roast before roasting it?
Searing is optional: brown the roast in a hot pan on all sides for a deeper, savoury crust, then transfer it to the oven. If you skip searing, pat the surface dry and roast uncovered so it browns rather than steams.
How long does a pork loin sirloin roast keep in the fridge?
Keep raw pork covered on the bottom shelf and cook it within 2 days. Refrigerate cooked roast within 2 hours, in a covered container, and eat it within 2 days; reheat until piping hot throughout.
What goes well with pork loin sirloin roast?
Serve it with roast potatoes, carrots or parsnips, greens and apple sauce. Mustard, sage, thyme and garlic work well in a rub, while the pan juices make a simple gravy.
How much pork loin sirloin roast is a typical serving?
A typical cooked portion is about 85 g. That provides 24 g of protein and 173 kcal.
How does pork loin sirloin roast compare with pork loin roast?
Pork loin sirloin roast has less energy and fat: 204 kcal and 9.4 g per 100 g, compared with 252 kcal and 15.2 g in pork loin roast. Their protein amounts are similar: 28 g versus 27 g per 100 g.
Can you freeze cooked pork loin sirloin roast?
Yes. Slice or portion it, wrap it tightly or use an airtight container, and freeze promptly; thaw it in the fridge and reheat until piping hot throughout. Freeze gravy separately if you want to keep the slices from becoming soggy.
Source: USDA FoodData Central 168248 · per 100 g · carbohydrate per EU label, fibre excluded
