Know what’s on your plate
Pork roast
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 22 g 45%
- Carbohydrate 0.5 g 0%
- Fat 6.9 g 9%
- Saturated fat 2.8 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 40.2 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0.7 µg 3%
- Vitamin E 0.08 mg 1%
- Thiamin (B1) 0.74 mg 62%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 8.6 mg 54%
- Vitamin B6 0.67 mg 39%
- Folate (B9) 1 µg 0%
- Vitamin B12 0.31 µg 13%
Minerals
- Calcium 6.5 mg 1%
- Iron 0.5 mg 3%
- Magnesium 27.9 mg 7%
- Phosphorus 206 mg 16%
- Potassium 349 mg 7%
- Zinc 1.6 mg 14%
- Copper 0.09 mg 9%
- Manganese 0.06 mg 2%
- Selenium 9.2 µg 17%
- Iodine 3.7 µg 2%
Similar foods
- Lean pork roastraw107 kcal / 100 g
- Lean mini pork roastraw106 kcal / 100 g
- Center loin pork roastfresh, bone-in, separable lean and fat, cooked, roasted231 kcal / 100 g
- Boston blade pork roastfresh, shoulder, separable lean and fat, cooked, roasted269 kcal / 100 g
- Pork loinfor roasting, raw115 kcal / 100 g
- Pork rackraw146 kcal / 100 g
- Beef roastraw122 kcal / 100 g
- Boneless pork sirloin roastloin, lean and fat, raw166 kcal / 100 g
- Lamb roastlean, raw117 kcal / 100 g
- Veal roastraw109 kcal / 100 g
Questions about Pork roast
How do you roast pork so the crackling turns crisp?
Dry the skin thoroughly, score it without cutting into the meat, then rub it with salt. Start in a very hot oven at about 240°C for 20–30 minutes, then lower the heat to 180°C and roast until cooked through; leave the joint uncovered while it rests so the crackling stays crisp.
What temperature should roast pork reach in the middle?
Use a meat thermometer in the thickest part, away from bone: aim for at least 70°C and keep it at that temperature for 2 minutes. Rest the joint before carving; the centre may rise a little further as it rests.
How long should you rest pork roast before carving it?
Rest it for 15–20 minutes, loosely covered with foil. This gives the juices time to settle and makes the meat easier to carve without the foil steaming the crackling.
How do you keep leftover pork roast moist when reheating it?
Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat slices with a splash of stock or gravy, covered, until steaming hot throughout; avoid repeated reheating.
What goes well with pork roast?
Serve it with roast potatoes, applesauce and vegetables such as carrots or cabbage. For a British-style roast dinner, pour over gravy and add Yorkshire pudding; mustard or a sharp apple relish also cuts through the richness.
Can you cook pork roast in a slow cooker?
Yes, but the skin will not become crisp, so remove it and roast it separately on a tray if you want crackling. Brown the joint first for a deeper flavour, then cook it with a little stock until tender; check the centre reaches a safe temperature before serving.
Is pork roast higher in fat than pork loin?
Yes: pork roast has 6.9 g of fat per 100 g, compared with 2.35 g in pork loin. Pork loin also has slightly more protein, at 23.6 g per 100 g versus 22 g.
What is a good substitute for pork roast in a Sunday roast?
A beef roasting joint is the closest straightforward swap if you want another meat to carve and serve with gravy. For a meat-free centrepiece, try a roasted celeriac or a nut roast, adjusting the cooking time to the recipe.
Source: ANSES–Ciqual (France) 28300 · per 100 g · carbohydrate per EU label, fibre excluded
