This is a recipe that has been handed down in my family for a few generations now. We used to do this in the garden my gradnfather had but I made it a little bit more modern version.
I don’t really cook with exact measurements so forgive me not being able to give them here but the recipe is treally easy and you will get a feel for it real quick.
1 Porkloin fresh from the butcher
Plenty of mustard
Plenty of paprika
2 big chopped onions
Cut the pokloin with a sharp knife so that you can roll it out to the size of a cooking sheet and about 1 inch thick this is the most important part of this. Take your time, don’t cut holes, and don’t cut it too thin.
Flatten the “sheet” of pork out and salt, pepper it from both sides.
Spread a good amount of mustard on it and evenly cover it with the chopped onions and at last the paprika and garlic
Now roll the porkloin up and tie it up so that you can put it on a rottiserie.
Rub the outsides of the porkloin with mustard and let it sit in the fridge for 12 hrs (over night)
Put the entire loin in a rottiserie and grill it (I use the backburner from my bakers and chefs gas BBQ) for about 3 – 4 hrs.( the slower the better ) . I have a pan below it to collect the drippings and before I start I put some water in there. I then use a turkey baster to moisten the loin every 20 minutes (I am pretty anal about the 20 min)
Once the loin is gold brown you can take it off, take the string of and cut it. Ready to serve… Just make sure you stomach can handle it.
Here is the result from the one I made to celebrate my citizenship with friends