Pork loin isn't a cut of meat that most of us cook as often as we should. It's cheaper per pound than pork tenderloin or pork chops, easily serves a crowd, and can be tender and juicy when cooked right. The problems that plague pork loin roast are often the results of these common mistakes. Here are five roadblocks to perfect pork roast and how to avoid them.

1. Choosing the wrong cut of meat.

How many times have you skimmed a recipe from your phone in the grocery store and then come home with skinny, fast-cooking pork tenderloin when you actually need a pork loin roast?

2. Not trimming and tying your roast.

Cooking up a beautiful roast only to find after carving that it's either totally overcooked or covered in a chewy layer of fat is nothing short of disappointing. While a trim and some gravy might hide some of that sadness, it's best to avoid this ending all together.

3. Going easy on the seasoning.

Pork loin is a deep cut of meat and, like beef tenderloin or prime rib roast, it needs a lot more seasoning than you think to ensure the center slices are as flavorful at the end.

4. Not browning before roasting.

The goal of any pork loin roast should be twofold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

5. Cooking past the rosy stage.

There was a time when we were told to cook pork to well-done to avoid a common parasite of pork that's all but been bred out of pork. Cooking pork loin to well-done will leave you with a dry, chewy roast.