Gypsy Roast


For the marinade:
4 tablespoons of oil
8 cloves of garlic
1 tbsp red pepper

For the meat:
1.2 kg pork loin
300 g of smoked bacon

For the side:
1.5 kg of potatoes

Cooking Instructions:

Step 1 – To prepare the gypsy steak, first mix the marinade: pour the oil into a bowl, add half of the crushed garlic, add half of the paprika, then add salt and pepper and mix thoroughly. Next, add the unbeaten pork loin slices.

Step 2 – Peel the potatoes, cut them lengthwise into quarters, then sprinkle them with salt, pepper, marjoram, oregano, and the other half of the paprika, then sprinkle them with a little oil and mix it all together. Place in an oven preheated to 200 degrees for approx. 40-45 minutes to the middle grid. Stir every 15 minutes. When it is already soft, turn the oven to 220 degrees and let the side dish brown.

Step 3 – Cut the bacon half a finger thick, then cut it into three quarters and fry it in a pan until it is red and crispy, then take it out.

Step 4 – Add the meat slices to the bacon fat and fry both sides for 4-5 minutes, then remove from the pan. Then we will get very delicious, juicy, crumbly meat.

Step 5 – Place the fried, crispy spicy potatoes on a nice large plate, place the meat on top, spread them with the remaining crushed garlic, put the smoked bacon dipped in paprika on top (only the top should be dipped in paprika), then pile the homemade sauerkraut next to it.