Pork Roast With Crackle
This Pork Roast with Crackle delivers 48g protein and 451 calories per serving, hitting nearly your entire daily protein requirement per meal. Eight servings cook through on the stovetop with quick prep, making it a go-to for busy lifters maximizing protein per minute of cooking. Cook once, eat for three days while staying well above your protein floor.
Ingredients
- •Pork Loin(1814g)
- •Garlic powder(10g)
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1 teaspoon salt
Instructions
- 1Remove plastic wrap from the pork loin and lay it skin-side up on a tray uncovered. Refrigerate for at least 1 hour (overnight preferred) to dry the surface completely.
- 2Remove the pork from the refrigerator 1–2 hours before cooking to bring it to room temperature.
- 3Pat the pork skin thoroughly dry with paper towels, then use a sharp knife to score the rind in 1-inch crosshatch intervals. Flip the pork skin-side down and rub garlic powder and salt into the meat side, then drizzle olive oil over both the meat and rind, rubbing it in with your fingers. Season the rind generously with sea salt.
- 4Heat 1 tablespoon olive oil in a large stovetop-safe roasting dish or Dutch oven over medium-high heat for 2–3 minutes until shimmering. Place the pork skin-side up in the hot dish and sear for 3–5 minutes until the skin begins to brown, then transfer the dish to a preheated 460°F oven.
- 5Roast at 460°F for 50 minutes until the rind begins to crackle, then reduce the oven temperature to 350°F and continue roasting for 1–1½ hours until the internal temperature reaches 160°F when measured at the thickest part of the meat.
- 6Increase the oven temperature to 440°F and roast for 10 additional minutes until the rind is deep golden brown and crispy.
- 7Remove the pork from the oven and rest on a cutting board for 15 minutes before carving.
- 8Divide the carved pork evenly into 8 airtight containers while still warm, then refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition — Per Serving
451
calories
48g
protein
29g
fat
- Carbohydrates
- 1g
- Saturated fat
- 8.5g
- Sodium
- 92 mg
- Dietary fiber
- 0.1g
8 servings per batch · ~236g each
Macro data sourced from USDA FoodData Central
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How much protein does Pork Roast With Crackle have per serving?
Each serving contains 48g of protein and 451 calories with 29g fat and only 1g carbs. The near-zero carb content makes this a strong option for low-carb or keto-aligned macro splits.
How long does Pork Roast With Crackle take and how many servings?
This recipe has quick prep time and batch-makes 8 servings on the stovetop, providing a full week of protein portions from a single cook session. The yield-to-time ratio is highly efficient for meal prep.
Is Pork Roast With Crackle good for muscle gain?
At 48g protein and 451 calories per serving with minimal carbs, this leans toward lower-calorie muscle gain or body recomposition rather than surplus muscle-building phases. The high fat content (29g) supports hormone production while keeping calories controlled.
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