Michel replied to MLI:

>> I was good; But next time...I'm rubbing it in Ball park Mustard
>> and minced garlic before I spin it.
>
> I roasted two large ones with teriyaki sauce (1/2 cup), dijon mustard
> (1 tbsp.) and cooking sherry (4 tsp.) basting sauce (baste every twenty
> minutes).
>
> I've also done one basted just in olive oil and herbes de provence (to
> taste).

I *like* that last idea! I'm going to keep it in mind for the near future.

I like to rub pork roasts with a mixture of crushed fennel seed, crushed
mustard seed (brown mustard seed if I can get it), ground cardamom, ground
coriander, ground cloves, salt, and black pepper before roasting. I've
never tried cooking a pork roast in my [Ronco Junior] rotisserie; I think
it's about time I tried.

Bob