It’s no secret that I love a good pork roast. The fat. The meat. The flavor.
Recently, I reposted a post from my trip to Paris in 2010. It covered my feeling towards my first (and only) Parisian-style Greek sandwich. It was great. Check out the picture of it (and me) here.
I decided to make a roast that would mimic the flavors of the meat in the Greek sandwich, while still being not too much work. The recipes I found all involved cutting the raw meat into thin slices, marinating them and then quickly panfrying or grilling them. I didn’t want to take the time, nor did I have any interest in cutting up raw meat.
My method uses all the same spices, but with way less effort. I simply marinated the whole pork roast in a mix of herbs, spices and vinegar. The end result tasted very close to the real thing, though I know if I’d taken the time to actually slice up the meat and marinate thin slices, they would absorb even more of the great flavor.
I ended up making a Greek Sandwich Salad (read: no bread, but all the other great stuff that was in the original sandwich) with the cooked roast. Using my handy electric knife, I was able to slice the pieces nice and thin, which let the with plenty of delicious pork roast for the week to come.
Greek Spiced Roast Pork
- 2 pound pork loin roast
- 2 tablespoons crushed oregano
- 2 tablespoons sweet paprika
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 3 teaspoons black pepper
- Preheat oven to 425 degrees.
- In a bowl large enough to hold the roast, mix together all the spices and cider vinegar.
- Put the roast in the bowl with the spice mixture, turning to coat all sides.
- Leave in the marinade for at least thirty minutes and up to overnight. If you are doing a longer marinade time, cover and refrigerate the bowl.
- Once the roast is marinated, remove it from the bowl and place on a rack on top of a roasting pan.
- Roast for 20 minutes then lower the temperature to 375 degrees and roast for an additional 30 minutes.
- Remove from the oven and let sit for ten minutes before slicing.
- Slice thinly (I love to use an electric knife here) and serve!