Pork, fresh, loin, center rib (roasts), bone-in, separable lean only, cooked, roasted
Whole food · Pork Products
Photo: Wikipedia
This is a lean, bone-in cut from the pork loin, specifically the center rib section, which becomes incredibly tender and juicy when roasted. The cooking process concentrates its clean, subtly sweet pork flavor, resulting in a fine-grained texture that's firm yet succulent. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates, making it a staple for muscle-building and low-carb diets.
Calorie split: 58% protein · 0% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People cherish this cut for its reliable tenderness and clean, savory flavor that serves as a perfect canvas for marinades and seasonings. Its impressive presentation as a whole roast makes it a centerpiece for family dinners and holiday meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
Being a lean cut, it can dry out if overcooked, leading to a tough, chewy texture. To counteract this, use a meat thermometer to pull it at 145°F (63°C) and let it rest before slicing. Those monitoring sodium should be mindful of brines or salty rubs; opt for herb-based seasonings instead.
Key benefits
- Excellent source of complete protein for muscle repair and growth.
- Very low in carbohydrates and sugar, suitable for ketogenic diets.
- Rich in B vitamins, especially thiamine (B1) and niacin (B3), for energy metabolism.
- Good source of minerals like selenium and phosphorus.
- Bone-in roasting can enhance flavor and help retain moisture.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'center rib' designation comes from its location near the ribs, and leaving the bone in during roasting is a classic technique—the bone acts as a natural rack and imparts a subtle, savory depth to the meat.
Full nutrition (USDA data · scales with serving)
| Water | 61.4 g |
| Energy | 206 kcal |
| Energy | 863 kj |
| Protein | 28.8 g |
| Total lipid (fat) | 9.2 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 244 mg |
| Potassium, K | 287 mg |
| Sodium, Na | 95.0 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 43.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.55 mg |
| Riboflavin | 0.31 mg |
| Niacin | 10.0 mg |
| Pantothenic acid | 1.6 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 99.1 mg |
| Betaine | 3.8 mg |
| Vitamin B-12 | 0.89 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 9.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 24.0 iu |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin D3 (cholecalciferol) | 0.60 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.12 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.20 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.6 g |
| MUFA 18:1 c | 3.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:2 n-6 c,c | 1.3 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.05 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 18:1 t | 0.04 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.34 g |
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.4 g |
| Lysine | 2.6 g |
| Methionine | 0.79 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 1.2 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.10 g |
FAQ
How is this different from pork tenderloin?
Pork tenderloin is a smaller, even leaner muscle from the loin area. The center rib roast is larger, has a bone, and typically has a bit more fat, making it more forgiving and flavorful for roasting.
What's the best way to cook it to keep it juicy?
Roasting at a moderate temperature (325-350°F / 165-175°C) and using a meat thermometer is key. Pull it out at an internal temperature of 145°F (63°C), then let it rest for 10-15 minutes before carving to allow juices to redistribute.
Can I use the bones after cooking?
Absolutely! The bones are fantastic for making a rich, flavorful pork stock or broth, which forms a great base for soups, gravies, and sauces.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.06 kcal/g · 56% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.