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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a very lean and nutrient-dense protein source. With only 158 calories and 4.41g of fat per 100g, it provides essential B vitamins and minerals like zinc and selenium while remaining low in saturated fat compared to other pork cuts.
This cut is an excellent source of high-quality protein, providing approximately 27.57g per 100g serving. It is a complete protein, meaning it contains all essential amino acids necessary for muscle repair, maintenance, and growth.
Yes, its high protein content helps promote satiety, which can reduce overall calorie intake by keeping you full longer. Since it is relatively low in calories and contains zero carbohydrates, it fits well into calorie-controlled diets.
Absolutely. With 0g of carbohydrates and a high protein content, it is an ideal staple for ketogenic and low-carb diets. To meet higher fat macros on keto, you can pair it with healthy fats like olive oil or avocado.
Plain pork loin leg cap steak is naturally gluten-free. However, if you are buying pre-marinated meat or using store-bought rubs, check the labels for hidden gluten in thickeners, soy sauce, or malt-based flavorings.
Season the steak and place it on a broiler pan about 4 inches from the heat source. Broil for approximately 5-8 minutes per side until the internal temperature reaches 145°F (63°C), then let it rest for 3 minutes to retain its juices.
It has a mild, savory flavor that is less intense than pork shoulder or belly. The texture is lean and firm; because it is so lean, it absorbs marinades well but can become tough if overcooked.
broiled pork loin leg cap steak is a versatile ingredient found in cuisines around the world. With 158 calories per 100g and 27.57 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring broiled pork loin leg cap steak with step-by-step instructions.
Browse recipes →The leg cap refers to the muscle located at the end of the loin where it meets the leg (ham). It is a lean, flavorful portion that is often sliced into steaks, offering a slightly more robust texture than the center-cut loin.
Once broiled, the pork should be cooled and stored in an airtight container within two hours. It will remain safe and flavorful in the refrigerator for 3 to 4 days, or it can be frozen for up to 3 months.
Fresh pork should be pinkish-red; if it turns grey, brown, or greenish, it has likely spoiled. Other signs of spoilage include a slimy or sticky surface texture and a sour, off-putting odor.