Pork, fresh, loin, center rib (chops or roasts), boneless, separable lean and fat, raw

Pork, specifically cuts like the fresh loin center rib, comes from the middle portion of the pig’s loin — the animal’s back region between the shoulder and the leg. This area is prized for its balance of tenderness and flavor, falling between the lean tenderloin muscle and the more heavily worked shoulder. In culinary terms, the center rib section typically refers to chops or roasts cut from this segment, often boneless and containing both lean meat and a layer of fat that contributes to juiciness during cooking. Unlike processed pork products (e.g., bacon or sausages), fresh pork loin retains its whole‑muscle structure without curing, smoking, or added solutions. Pork has been a staple in human diets for millennia, with evidence of domestication for meat dating back thousands of years in regions across Asia and Europe. In the U.S. and other modern food systems, pork loin ranks among the most widely purchased fresh pork cuts due to its versatility and relatively lean profile compared to other parts like belly or shoulder. Boneless center rib cuts can be prepared as individual chops — ideal for weeknight meals — or as larger roasts for gatherings. Varieties of pork loin cuts include bone‑in and boneless chops, center rib roasts, top loin (also called pork loin roast), and tenderloin. Boneless center rib cuts are often labeled as "center cut" to indicate uniform thickness and lean meat distribution. The distinction is not only culinary but also nutritional: boneless cuts allow precise portioning and consistently predictable macronutrient values, which is why dietitians and food scientists commonly evaluate them for nutritional analyses. While pork is classified as a red meat, it is leaner than many think when trimmed properly, boasting a protein density comparable to poultry when cooked using healthy methods. From a food system perspective, pork continues to be among the world's most consumed meats. While consumption patterns vary globally, fresh pork remains an important protein source in North America, Europe, and East Asia. Its nutrient composition — including complete essential amino acids and micronutrients like thiamin, selenium, and potassium — contributes to its ongoing culinary prominence. (Listonic

Analyzing the nutrient profile of pork, fresh, loin center rib (boneless) reveals why this cut is valued both for flavor and nutrient density. According to USDA data, per 100 grams raw, this cut contains 211 kcal, with approximately 19.9 g of protein and 14.01 g of total fat. The absence of carbohydrates reflects typical meat composition — whole muscle meats provide energy primarily from protein and fat. (recipal.com) Protein: At nearly 20 g per 100 g raw, pork loin offers a high‑quality, complete protein source. Complete proteins contain all nine essential amino acids in ratios that support human needs for tissue maintenance, immune function, and enzyme production. This protein density makes pork loin a strong choice for people focused on muscle maintenance, recovery after exercise, or meeting daily protein targets without excess calories from carbohydrates. (recipal.com) Fats: Total fat of 14.01 g includes ~4.86 g saturated fat and a mix of monounsaturated and polyunsaturated fats. While saturated fat has traditionally been scrutinized for cardiovascular risk, recent research recognizes that the overall dietary pattern and the context of fats matter. Leaner pork cuts — such as trimmed loin — provide a more moderate saturated fat content than fattier cuts like pork belly or ribs. The monounsaturated fats found in pork, such as oleic acid, resemble those in heart‑healthy foods like olive oil, though the amounts are smaller. (recipal.com) Micronutrients: Pork loin center rib is particularly notable for B‑vitamins. Thiamin (B1) at 0.779 mg, riboflavin (B2) at 0.247 mg, niacin at 4.638 mg, and vitamin B6 at 0.417 mg per 100 g all support energy metabolism and neurological health. Thiamin is especially abundant relative to many other meats, playing a vital role in carbohydrate metabolism. Potassium (384 mg) supports cellular function and blood pressure regulation, while trace minerals like selenium (32 µg) act as antioxidants and support thyroid function. Iron (0.71 mg) and zinc (1.57 mg) contribute to oxygen transport and immune defenses respectively. (recipal.com) When compared to other common proteins — such as chicken breast or beef sirloin — pork loin sits in a similar bracket of protein density, with slightly higher fat content than ultra‑lean poultry but lower saturated fat than many beef cuts. Its micronutrient portfolio, particularly B‑vitamins and minerals like selenium, distinguishes it as a nutrient‑dense red meat option when prepared without excessive added fats. (Listonic) Importantly, cooking alters nutrient values: protein concentration rises slightly as water is lost, and fat content varies depending on trimming and cooking method. Users should interpret raw USDA data as a baseline and adjust for cooking changes when planning diets that rely on precision macronutrient targets for athletic performance, weight management, or clinical nutrition plans. (My Food Data

Source: USDA FoodData Central (FDC ID: 167889)