The first we need to do is prepare a pork loin (0,9-1,6 kg). Cut the rest of the fat and veins off.
Mix in the mortar: ½ tsp cumin,1 tsp fennel seeds, 2 flowers of clove. Grind until smooth.
Take 1 tbsp of smoked paprika (or replace with the basic one ), make a zest of one orange, cut it in half and squeeze the juice, add 4 cloves of finely chopped garlic or just squeeze it with a garlic press. Add the grind spices, 150g of ketchup, and 6 tbsp of balsamic vinegar. Finely mix everything in the separate bowl.
Put the meat to a suitable form/bowl, salt, and pepper. Finely rub it with marinade from each side.
Poke the meat across with sticks every 2-3 cm. Leave it in the fridge overnight or at least for 1 hour.
When it’s ready, warm up the grill to the maximum and set the tray on the highest level in the oven. Pour the rest of the marinade in the other bowl. Grease the meat on top and put the form (of course, if it’s not plastic and resistant to the high temperatures) to the oven. Turn it every 3-4 minutes and grease with marinade. Total cooking time is for about 15-20 minutes.
After you take it off the oven cover with 2 layers of foil and let it rest for 5, or better for 10 minutes.