1/2 tsp salt (or whatever flavored season salt you have)
2 tbsp olive oil
Preheat the oven to 425 degrees. Combine the garlic, basil, thyme, rosemary, fresh cracked pepper, and salt in a small food processor, blender, or clean spice grinder. Pulse until the garlic is minced. In lieu of an appliance, the garlic can be minced by hand and the rosemary roughly chopped with a knife and then combined with the rest of the herbs and spices.
Add 2 Tbsp of olive oil to the herb mixture. Place the pork loin on a baking sheet covered with foil. Rub the oil and herb mix over the entire surface of the pork (including underneath).
Place the pork loin on a baking sheet (covered with foil for easy cleanup, if desired). Roast in the oven for 35-45 minutes or until the internal temperature reaches 145 degrees. Allow the pork loin to rest for ten minutes before slicing. Pair this pork with roast sweet potatoes, asparagus, and a glass of red wine! Enjoy!
I cooked the potatoes first in coconut oil, curry, garlic, lots of seasoning and cayenne pepper. Then, added onions and carrots. Let this cook for about 3 minutes until I added broth. Cook for 10 minutes and then added flour/almond milk mixture. Let it boil for approximately 8 minutes until carrots and potatoes were tender. Transferred everything into blender and back into pot. Mixed in coconut milk and gobbled down!!!!!
DON'T FORGET TO: Mix the flour with the almond milk for a paste!