2 -3 lbs beef eye round or 2 -3 lbs pork tenderloin
salt and pepper
1 (14 ounce) can pineapple rings, in own juice, divided, reserve juice
14 cup plain yogurt
1 tablespoon paprika
14 cup fresh oregano, packed, roughly chopped
Cut a slit in side of roast, without going through to the other side. Sprinkle salt and pepper inside slit and all over roast. Chop finely, 2 slices of pineapple. Whisk together pineapple juice, yogurt and paprika. Stir in oregano and chopped pineapple. Pack slit with pineapple, oregano, yogurt mixture, squeeze out most of the juice and reserve. Close slit with toothpicks. Place roast in a zip lock bag. Pour remaining juice, yogurt mixture over roast. Squeeze air out of bag and refrigerate 30 minutes to 1 hour. Place marinated meat in roaster and squeeze marinade out of bag onto the roast, add more chopped oregano if desired. Roast at 400F for 45 minutes to one hour depending on degree of doneness desired. 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.