Pork, Leg sirloin tip roast, boneless, separable lean and fat, raw

The sirloin tip comes from the upper leg of the pig, a lean, well-exercised cut that's typically sold as a roast for the oven or cut into cubes for kebabs and stir-fries. It has less marbling than the shoulder or belly, so it responds best to methods that protect it from drying out: a slow roast at moderate heat, braising with liquid, or a quick marinade before grilling. Sliced thin against the grain after roasting, it works well in sandwiches, over rice, or fanned onto a plate with roasted vegetables. It also takes seasoning rubs and glazes readily, from a simple garlic and herb crust to a sweeter apple or mustard glaze.

Keep raw pork refrigerated and use it within a few days, or freeze it for longer storage. A raw 85g (roughly 3 oz) serving provides 22.9g of protein for 113 calories with just 1.71g of fat and 50mg of sodium, making this cut one of the leaner options in the pork case, closer in profile to a chicken breast than to a pork chop with the fat cap left on. It's a straightforward choice for building a meal around a lean protein when the goal is minimizing added fat and sodium.