raw pork loin
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pork loin is a very healthy, lean protein source. It is low in calories and fat while being rich in essential B vitamins, selenium, and zinc, which support energy metabolism and immune health.
Pork loin is an excellent source of high-quality protein, providing approximately 22.39g per 100g serving. This makes it ideal for muscle building, maintenance, and repair.
Yes, pork loin is excellent for weight loss due to its high protein-to-fat ratio. With only 132 calories and about 4g of fat per 100g, it helps promote satiety while maintaining a lower calorie intake.
Yes, pork loin is highly keto-friendly as it contains 0g of carbohydrates. Its high protein content and moderate fat make it a staple for low-carb and ketogenic diets.
Raw pork loin is naturally gluten-free. However, always check labels if the meat is pre-marinated or seasoned, as those additives may contain gluten-based thickeners or flavorings.
To keep pork loin juicy, avoid overcooking it. Searing the outside first and then roasting or pan-frying until it reaches the safe internal temperature is best. Letting the meat rest for 5-10 minutes after cooking also helps retain juices.
According to USDA guidelines, pork loin should be cooked to a minimum internal temperature of 145°F (63°C), followed by a three-minute rest. This ensures the meat is safe to eat while remaining tender and moist.
raw pork loin is a versatile ingredient found in cuisines around the world. With 132 calories per 100g and 22.39 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw pork loin can be stored in the coldest part of the refrigerator for 3 to 5 days. Ensure it is tightly wrapped or kept in its original vacuum-sealed packaging to prevent cross-contamination.
Yes, raw pork loin freezes very well. When wrapped tightly in freezer-safe wrap or vacuum-sealed, it can maintain its quality for 6 to 12 months in the freezer.
Pork loin is a large, wide cut that can be bone-in or boneless, often used for roasting. Pork tenderloin is a much smaller, thinner, and more tender muscle that cooks very quickly; they are not interchangeable in most recipes.