Whole30 and Paleo Italian Roasted Pork Loin

This year was #leohusband's year to plan Valentine's.  We switch off every year.  He asked me if I wanted to celebrate on actual Valentine's or on Saturday.  I picked Saturday because why not spend a whole day together?!?!

However, I wanted to do something nice on actual Valentine's so I threw this together.

It was the type of meal that seemed like I put a lot of work into it, but it was so, so easy. I mean...I could have done this at a 7 or 8 on the pain scale easy.

Whole30 and Paleo Italian Roasted Pork Loin

1.33 lbs. pork loin
1t garlic
1t dried basil
1t dried thyme
1t dried rosemary
1/4t black pepper
1/2t salt
2T olive oil


Preheat the oven to 425°

Combine the garlic, basil, thyme, rosemary, pepper, and salt in a spice grinder, mortar & pestle, or blender. Pulse. Transfer to a small bowl.
If you don't have one of these handy dandy appliances, the rosemary can be chopped with a knife and then whisked with the rest of the herbs and spices or you can grab this one from Amazon for less than $20.

If I have the choice between standing and chopping for a couple of mins or hitting the pulse button for 3 seconds, this chronic pain warrior is going to hit the button.

Add 2 Tbsp of olive oil to the herb mixture and stir.

Place the pork loin on a baking sheet covered with foil. Rub the oil and herb mix over the entire surface of the pork.

Roast in the oven for 35-40 minutes or until the internal temperature reaches 145°. Let the pork loin rest for ten minutes before slicing and serving.

To maximize efficiency, I put in foil wrapped sweet potatoes to bake 30 minutes prior to adding the pork. I also put in green beans and broccoli to roast at the same time as the pork, on a separate foil-covered baking sheet.

Everything was done at the same time and tasted great.

Just look at how much Fluffy Alarm Clock wants some. #leohusband thought it was so fancy and I'm totally fine with letting him think I slaved away all day in the kitchen.