Pineapple/herb Stuffed Eye Of Round Or Lamb Tenderloin

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 -3 lbs beef eye round or 2 -3 lbs lamb tenderloin
• salt and pepper
• 1 (14 ounce) can pineapple rings, in own juice, divided, reserve juice
• 1/4 cup plain yogurt
• 1 tablespoon paprika
• 1/4 cup fresh oregano, packed, roughly chopped

Recipe

• 1 cut a slit in side of roast, without going through to the other side.
• 2 sprinkle salt and pepper inside slit and all over roast.
• 3 chop finely, 2 slices of pineapple.
• 4 whisk together pineapple juice, yogurt and paprika.
• 5 stir in oregano and chopped pineapple.
• 6 pack slit with pineapple, oregano, yogurt mixture, squeeze out most of the juice and reserve.
• 7 close slit with toothpicks.
• 8 place roast in a zip lock bag.
• 9 pour remaining juice, yogurt mixture over roast.
• 10 squeeze air out of bag and refrigerate 30 minutes to 1 hour.
• 11 place marinated meat in roaster and squeeze marinade out of bag onto the roast, add more chopped oregano if desired.
• 12 roast at 400°f for 45 minutes to one hour depending on degree of doneness desired.
• 13 15 minutes before removing from oven, place pineapple rings along top and around sides of roast, return to oven to finish. cover and let stand 10 minutes before carving.