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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pork sirloin is a lean and nutrient-dense protein source. It provides essential B vitamins for energy metabolism and minerals like zinc and selenium for immune support, while being relatively low in calories and fat compared to other pork cuts.
A 100g serving of raw pork sirloin contains approximately 21.65g of high-quality complete protein. This makes it an excellent choice for muscle repair, growth, and maintaining satiety throughout the day.
Yes, it is very effective for weight loss due to its high protein-to-calorie ratio, containing only 129 calories per 100g. The high protein content helps preserve lean muscle mass and promotes a feeling of fullness, which can help reduce overall calorie intake.
Absolutely. With 0g of carbohydrates and a high protein content, pork sirloin fits perfectly into a ketogenic or low-carb diet. While it is leaner than some other cuts, it can be easily paired with healthy fats to meet specific keto macros.
Raw pork sirloin is naturally gluten-free as it is a pure animal protein. However, you should always check labels if the meat is pre-marinated or seasoned, as those additives may contain gluten-based thickeners or soy sauce.
Because it is a lean cut, pork sirloin can dry out if overcooked. It is best prepared by roasting, grilling, or pan-searing over medium-high heat. Marinating the meat for a few hours beforehand can also help break down fibers and retain moisture.
Pork sirloin should be cooked to a minimum internal temperature of 145°F (63°C), followed by a three-minute rest period. This ensures the meat is safe to eat while remaining juicy and tender, rather than tough and dry.
raw pork sirloin is a versatile ingredient found in cuisines around the world. With 129 calories per 100g and 21.65 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw pork sirloin should be stored in the coldest part of your refrigerator and used within 3 to 5 days of purchase. For longer storage, wrap it tightly in freezer-safe packaging and freeze it for up to 6 to 12 months.
Fresh pork sirloin should be pinkish-red with white fat. If the meat develops a grey or greenish tint, feels slimy or sticky to the touch, or emits a sour, ammonia-like odor, it has likely spoiled and should be discarded immediately.
Yes, the sirloin is considered one of the leanest cuts of pork, containing only about 4.02g of fat per 100g. It is comparable to skinless chicken breast in terms of fat content, making it a heart-healthy alternative to fattier red meats.