Get ready to channel your inner Mrs. Cleaver.

Pork can be intimidating to cook because it has a bad rep for being bland and boring. But if you cook it right, it can be extremely good. Good enough for a spot on your holiday table in fact. This is our favorite roasted pork loin recipe, and below are answers to the questions we get asked the most. 

Is there a difference between pork loin and pork tenderloin? 

Yes. Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin roast is usually bigger and meatier. 

Do I need to sear it? 

You could, but in our opinion, it's not at all necessary because there's no skin. To get the caramelized crust effect, we spread the whole thing with butter and brown sugar and broil it just before slicing. 

How much should I buy? 

A 3- to 4-lb. pork loin roast should be plenty serve 6 to 8 people. But we're not against making it during the week and enjoying leftovers (preferably in a sandwich with herbed mayo) throughout the week. 

What are the best flavors to add to pork?

Woody herbs like thyme and rosemary infuse a lot of fragrant flavor into otherwise bland meat. Mustard is always classic (we love grainy Dijon-style!) and pairs nicely with brown sugar. Also, butter. Always butter. Switch it up with an herby sauce, a sweet and savory fig chutney, or apricots for another classic combo.

What temperature am I aiming for?

We always recommend using an instant meat thermometer when cooking big hunks of meat. For pork, the magic number is 145°. 

Do I need to let it rest?

Yep! Just like beef and chicken, resting the meat is necessary for holding in all those juices.

boneless pork loin, well trimmed

Nutrition (per serving):455 calories, 42 g protein, 2 g carbohydrates, 0 g fiber, 0 g sugar, 30 g fat, 12 g saturated fat, 677 mg sodium