Fine gyro roast

Ingredients for 4 servings:

• 1 kg pork loin(s) (back shank)
• 4 m.-sized onion(s)
• 200 ml oil
• 2 tbsp spice mix, Greek
• 250 g minced meat
• 1 shot of white wine

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

deliciously filled and very spicy

First, mix the oil with the spice mix in a large bowl. Roughly dice the onions and add them. Cut a pocket into the roast, place the meat in the bowl, and rub it with the seasoning oil. The pocket should also be seasoned. Cover and let it marinate overnight in the refrigerator. The next day, mix the minced meat with the drained onions from the marinade and fill it into the pocket. Tie the roast with kitchen string. Pour the marinade into a roasting pan and heat until hot. Sear the roast on all sides. Deglaze with a splash of white wine, then place in the oven and bake for 1.5-2 hours at 160°C. The recipe is very versatile, so here are a few tips: You can omit the white wine; it doesn’t affect the flavor. You can also fill the pocket with other vegetables, such as bell peppers. Cheese can also be added to the minced meat.