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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boneless pork loin roast is a lean and nutrient-dense protein source. It is rich in B vitamins, selenium, and zinc, and provides high-quality protein for muscle maintenance while being lower in fat than many other cuts of pork.
A 100g serving of boneless pork loin roast contains approximately 22.5g of protein. This makes it an excellent source of complete protein, providing all the essential amino acids your body needs.
Yes, it can be a great addition to a weight loss diet due to its high protein-to-calorie ratio (152 calories per 100g). The high protein content helps promote satiety, keeping you full for longer periods.
Absolutely. With 0g of carbohydrates and a solid protein and fat profile, it is an ideal food for ketogenic and other low-carb diets.
In its raw, natural state, boneless pork loin roast is 100% gluten-free. However, if you are buying pre-marinated or seasoned roasts, check the label for gluten-containing additives like soy sauce or certain thickeners.
To keep it juicy, sear the outside in a pan first, then roast it in the oven at 325°F (165°C) until it reaches the safe internal temperature. Avoid overcooking, as this lean cut lacks the fat needed to stay moist if cooked too long.
The USDA recommends cooking pork loin to an internal temperature of 145°F (63°C), followed by a three-minute rest. This results in a safe, tender, and slightly pink center.
boneless pork loin roast is a versatile ingredient found in cuisines around the world. With 152 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring boneless pork loin roast with step-by-step instructions.
Browse recipes →Raw boneless pork loin roast can be stored in the refrigerator for 3 to 5 days. For the best quality, keep it in its original vacuum-sealed packaging or wrap it tightly to prevent exposure to air.
Yes, you can freeze it for 4 to 12 months. For best results, use vacuum sealing or heavy-duty freezer wrap to prevent freezer burn, and thaw it slowly in the refrigerator before cooking.
Pork loin is a large, wide cut that is often roasted whole, while pork tenderloin is a much smaller, thinner, and more tender muscle. They are not interchangeable in recipes because their size and required cooking times are very different.