Ingredients:
2.5 lbs Pork Loin, boneless
Marinade:
1 Tablespoon Smoked Hot Paprika (or none hot if you don’t like spicy food)
2 Tablespoon Fresh Oregano, minced
2 Tablespoon Fresh Parsley, minced
4 clove Garlic, fine grated or mashed
1 Lemon, Juiced
3 Tablespoon Olive Oil
1 teaspoon Black Pepper
1 teaspoon Sea Salt
Optional – 2 teaspoon Brown Sugar (I added it to help with caramelization of the meat, it doesn’t overly sweeten the meat and helps to add color since I don’t have a spit roaster)
Equipment:
4-6 Metal Skewers with a round bit or otherwise at the end to prevent the meat from falling off
1 Large Roasting Pan with Rack in a V shape
Butchers Twine about 2 feet worth
Instructions:
1) Place the Pork Loin in the freezer for about 1 hour, it should be firm but not frozen solid
2) Mix all Marinade ingredients together in a large bowl
Preheat oven to 375 degrees
3) Slice Pork into about 1/4″ thick pieces and place in bowl with marinade ingredients. With gloved hands (or freshly washed bare hands) mix up the meat to make sure every piece is covered in marinade, push the meat down into the bowl and cover with plastic wrap. Place in refrigerator for about 1 hour.
4) Over a shallow pan (for cleanliness) take two skewers and start stacking the meat onto these and pressing down until all pieces are on. About 1/3 of the way through you should be able to leave it vertical while you do so.
5) Once all the meat is on the two skewers push the remaining two through with their circle end on the opposite of where the other two are.
6) With the butcher twine tie off one end into the circle end of one skewer. Start wrapping the meat by running the twine through the circles on opposite sides so that it gets trussed up and brought in tightly. Once tight tie off on one of the circles. This keeps the meat tightly pressed together so it will cook more like a roast. Tuck in any obviously stray thin pieces hanging off, I had some little bits dangling which would of overcooked.
7) Place in the V rack in the roasting pan and place in oven. Turn every 30 minutes or so. This will help ensure all sides get some of the top heat and brown more evenly.
8) Roast for about 1-1.5 hours or until it’s about 2/3 the size it was when you started.
Serving:
Cut off the twine and remove two of the skewers, hold vertical and slice along the outside with a sharp knife.
I like to serve it with freshly made (or store bought whatever you have time to do no judgement :D) Pita or Naan. Naan might sound like a strange pairing because it’s so much softer but it’s a quick flat bread that requires less rising/resting time as Pita. Spread the bread with Tzatziki, some sliced lettuce and tomatoes.
Tzatziki Sauce:
1 Cup Greek Yogurt (I used Skyr because it has less sugar but still that tang)
1 quarter Cucumber, diced
1 quarter Red Onion, diced
1 clove Garlic, fine grated or mashed
10 leafs Mint, minced
1 squeeze Lemon, about 2 teaspoons
1 pinch Black Pepper
1 pinch Salt
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Mix all together and taste, adjust as needed