GERMAN SPEISBRATEN

This is an old recipe that I use. Adjust size accordingly.

FOR THE RUB:*
3 tbsp paprika
2 tsp garlic powder
1 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp ground cayenne pepper
FOR THE PORK:
1 (about 5 lbs.) pork tenderloin
1 or 2 medium onions, sliced (adjust for taste preference)

Mix ingredients for the rub together well.

Slice pork lengthwise so it will open. Apply rub to meat let sit for about 30 minutes or until rub has seeped into the meat.

Spread the sliced onions over the meat, roll up and tie with butchers twine.

Center on spit and cook until internal temperature is 150-160 degrees F.

*You may adjust ingredients as necessary to suit your taste