Pork, fresh, loin, sirloin (chops or roasts), bone-in, separable lean and fat, raw

Pork loin sirloin, specifically the fresh, bone-in, separable lean and fat variant represented by FDC ID 168246, is one of the classic cuts of domestic pig (Sus scrofa domesticus) raised for human consumption. Pork has a long history as a staple protein across Europe, Asia, and the Americas, with archaeological evidence indicating pig domestication began more than 9,000 years ago in the Near East. The loin portion runs along the back of the animal and includes the sirloin section near the hindquarter; it yields both chops and roasts prized for their tender texture and mild flavor. Pork loin sirloin differs from other pork cuts such as tenderloin (which is leaner and smaller) and shoulder (which has more connective tissue and fat). The presence of bone in this cut can enhance cooking flavor and moisture retention, making it a versatile choice for roasting, grilling, braising, and pan-searing. The raw USDA data indicates that this cut contains approximately 70.5% water, 20.5% protein, and 9% fat by weight, contributing to both its juiciness and nutritional profile. This combination makes it suitable for a range of culinary traditions, from Southern-style pork chops with apples to East Asian grilled pork dishes. Historically, pork has been central to many cultural cuisines: German schnitzel, Chinese char siu, and American barbecue all showcase loin and sirloin cuts. While salt-cured and smoked products like bacon and ham are also derived from pigs, fresh loin sirloin is valued for its unprocessed, lean qualities. It’s important to distinguish between raw and cooked nutritional profiles: cooking concentrates nutrients per serving but can also increase saturated fat proportion and caloric density depending on method and added ingredients. In terms of production, modern pork is typically raised in controlled agricultural systems where feed, health, and genetics are optimized for lean muscle growth. Regulations require safe handling and processing; USDA’s Food Safety and Inspection Service (FSIS) oversees meat inspection to prevent contamination. This cut’s popularity owes not only to its balanced nutrient profile but also to its adaptability in recipes, from quick weeknight meals to holiday roasts. Knowledge of its origin, composition, and culinary uses helps home cooks and nutrition professionals appreciate both the gastronomic and health aspects of pork loin sirloin.

The nutrition profile of pork loin sirloin raw reveals a food rich in high-quality protein and a spectrum of micronutrients, with a favorable macronutrient balance for those seeking muscle-supporting foods within a moderate-calorie framework. According to USDA data, a 3 oz (85g) serving provides 143 calories, 17.4g of protein, and 7.6g of total fat, with 0g carbohydrates, making it virtually carbohydrate-free—a trait that aligns with low-carb and ketogenic dietary patterns. Lean cuts like loin sirloin are significantly lower in fat than fattier cuts such as pork belly or shoulder. The saturated fat content of 2.5g is moderate for red meat and should be considered within the context of overall dietary patterns. Macronutrients: Protein is the standout macronutrient in this cut, delivering all nine essential amino acids that the body cannot synthesize. These amino acids—including leucine, isoleucine, lysine, and valine—are crucial for muscle protein synthesis, immune function, and tissue repair. The profile of amino acids in pork loin shows a strong contribution to daily essential amino acid needs compared with other meats. Fat content comprises a mix of saturated and unsaturated fatty acids; monounsaturated fats are more prominent than polyunsaturated fats, which are essential for cell membrane integrity and hormone production. Micronutrients: Pork loin sirloin is a notable source of selenium (about 24.8µg per 3 oz serving, roughly 45% of the daily value). Selenium plays a role in antioxidant defense systems and thyroid hormone metabolism. It also provides B vitamins such as thiamin (B1), riboflavin (B2), niacin (B3), and vitamin B6, which are involved in energy metabolism and neurological function. Vitamin B12, essential for red blood cell formation and nerve health, is present in modest amounts. Minerals such as potassium, phosphorus, and zinc contribute to electrolyte balance, bone health, and immune function. Potassium at ~285.6mg helps counterbalance sodium and supports cardiovascular and muscular health. Compared to other meats, pork loin contains similar protein levels to skinless chicken breast but tends to offer more thiamin—a benefit not as prominent in poultry. Unlike processed pork products, this fresh cut lacks added sodium and preservatives, making it a cleaner choice for nutrient-dense meals. The absence of dietary fiber highlights the need to pair pork with high-fiber vegetables and whole grains to support digestive health. Understanding pork’s nutrient density enables informed choices about portion sizes and complementary foods to achieve balanced meals.

Source: USDA FoodData Central (FDC ID: 168246)