Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast. Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod.

Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.

Season as above. Place roast, fat side up, on rack in open roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree oven until the thermometer registers to 170 degrees. Allow 2 1/2 to 3 hours (30 to 40 minutes per pound) for roasting. During last 1/2 hour of cooking time, brush on Brown Sugar Glaze.

1 c. brown sugar
2 tbsp. flour
1/2 tsp. dry mustard
1 tsp. cloves
1/4 c. vinegar

Mix together all ingredients. Brush glaze on meat during cooking.