A roast pork slice lands between ~40 and ~230 calories, driven by slice size, cut, and fat—from lean tenderloin to marbled shoulder.
Calories (Lean)
Calories (Typical)
Calories (Marbled)
Lean Tenderloin Slices
- Thin carve: ~1 oz ≈ 40–45 kcal
- Medium carve: ~2 oz ≈ 80–90 kcal
- Trim visible fat (usually minimal)
Extra-lean
Boneless Loin Roast Slices
- Medium carve: ~2 oz ≈ ~110 kcal
- Thick carve: ~3 oz ≈ ~160 kcal
- Fat cap raises totals
Balanced
Boston Butt/Shoulder Slices
- Thin carve: ~1 oz ≈ ~75–80 kcal
- Medium carve: ~2 oz ≈ ~150–160 kcal
- Trim to lower calories
Rich & Juicy
Roast Pork Slice Calories By Cut And Thickness
“A slice” isn’t a fixed amount. The count depends on the cut (tenderloin, loin roast, or shoulder), the fat you leave on, and how thick you carve. To give you a reliable range, the figures below use the standard cooked serving of 3 ounces (85 g) and then scale to typical slice sizes.
| Cut & Trim | Calories (per 3 oz / 85 g) | Protein (g) |
|---|---|---|
| Tenderloin (lean) | 125 | ~22 |
| Loin roast, boneless (lean + fat) | 163 | ~22.5 |
| Shoulder/Boston butt (lean + fat) | 229 | ~19.6 |
Those numbers come from lab-based nutrient profiles used by dietitians and hospitals. You’ll find the tenderloin and shoulder references in a detailed tenderloin record and in the shoulder roast entry, each sourced from USDA FoodData Central.
Portions matter. Snacks and dinners fit better once you set your daily calorie needs, then budget slices to match your goal.
Quick Slice Math For Everyday Plates
Use these per-ounce guides to translate a slice in seconds. All figures refer to roasted meat without sauce.
Tenderloin (Extra-Lean)
Per ounce: ~42 calories. A thin slice (~1 oz) lands near 40–45 calories; a medium slice (~2 oz) near 80–90. The 3-ounce benchmark is 125 calories with ~22 g protein (USDA FoodData Central record).
Loin Roast (Balanced Lean + Fat)
Per ounce: ~54 calories. One medium slice (~2 oz) is ~110 calories; a carvery-style slice (~3 oz) is ~160. The common 3-ounce reference is 163 calories, ~22.5 g protein (boneless top loin, roasted).
Shoulder/Boston Butt (Rich, Marbled)
Per ounce: ~76 calories. Thin slice (~1 oz) falls near 75–80 calories; medium slice (~2 oz) ~150–160; thick slice (~3 oz) ~229. That same 3-ounce serving carries ~19.6 g protein.
What Counts As A Slice?
Thickness gives you the best shortcut. With a typical roast cross-section, these are practical kitchen ranges:
- Thin slice (~1/8 inch): ≈ 1 oz (28 g)
- Medium slice (~1/4 inch): ≈ 2 oz (56 g)
- Thick slice (~1/2 inch): ≈ 3–4 oz (85–113 g)
Fat caps, bone-in yields, and resting losses shift weight slightly, so a quick scale check gives the truest number. If you’re logging a buffet plate, count slices, multiply by the per-ounce figure for the cut, then adjust up or down if there’s a visible fat edge.
How Cooking And Trimming Change The Count
Fat Left On vs Trimmed
Leaving a fat cap or not trimming edges bumps calories, especially with shoulder. Trimming before slicing drops the number without affecting protein by much.
Sauces, Glazes, And Gravy
Dry rubs add little. Sticky glazes and sugary sauces add energy quickly—2 tablespoons of a sweet glaze can add 50–70 calories. Log sauce separately when you can.
Roasting Method
Rack-roasting lets some fat render off; roasting directly in a pan tends to hold more fat in contact with the meat. The difference shows up most with marbled cuts.
Table Of Typical Slice Weights And Calories
Use this grid to price out plates. Pick your slice style, then read across to estimate calories for lean loin vs marbled shoulder.
| Slice Style | Approx Weight | Calories (Loin / Shoulder) |
|---|---|---|
| Thin (~1/8 in) | ~1 oz (28 g) | ~42 / ~76 |
| Medium (~1/4 in) | ~2 oz (56 g) | ~110 / ~152 |
| Thick (~1/2 in) | ~3 oz (85 g) | ~163 / ~229 |
| Carvery (~3/4 in) | ~4 oz (113 g) | ~217 / ~305 |
How To Weigh And Log A Slice
Kitchen Scale Method
- Plate a slice, tare the plate, then weigh the meat only.
- Match the cut: tenderloin, loin roast, or shoulder.
- Multiply ounces by the per-ounce factor for that cut (≈42, ≈54, or ≈76).
No Scale Nearby?
- Credit card thickness ≈ 1/32 inch; count layered passes to eyeball 1/8 or 1/4 inch.
- A deck of cards is near 3 ounces of dense meat; one card-thick slice is ~1 ounce.
- If you see a broad fat edge, nudge the estimate toward the shoulder numbers.
Smart Pairings To Keep Calories In Check
Lean builds: two medium tenderloin slices (~4 oz total ≈ 165–180 calories) with steamed greens and roasted potatoes.
Balanced builds: one thick loin slice (~3 oz ≈ ~160 calories) with whole-grain rice and a crunchy salad.
Richer builds: two thin shoulder slices (~2 oz ≈ ~150–160 calories) tucked into lettuce cups with slaw; trim visible fat.
Protein, Sodium, And Micronutrient Notes
Lean cuts deliver solid protein per calorie. The 3-ounce tenderloin reference gives ~22 g protein near 125 calories, while the 3-ounce loin roast clocks ~22.5 g near 163. Shoulder stays protein-dense too, just with more energy from fat. For macro details, see the loin roast record on MyFoodData.
Make Your Numbers Work For Your Day
Planning a lighter lunch? Choose tenderloin and thinner slices. Need a heartier dinner? Carve a thicker loin slice and build the plate with vegetables first. If a sauce is non-negotiable, keep the portion tight and log it separately.
Bottom Line On Roast Pork Slices
A single slice swings widely with thickness, trimming, and cut. Lean tenderloin sits near 40–45 calories per ounce, boneless loin roast near ~54, and shoulder near ~76. Match the cut, weigh or estimate the slice, and you’ll nail the count without fuss.
Want a deeper walkthrough for planning? Try our calorie deficit guide.