SC - Reposting Brotchan Foltchep Recipe...

[Philip & Susan Troy]

>>Last night I had a perennial favorite of the 
house: A pork roast, rolled in a dry marinade 
of spices, dry mustard, garlic, and salt, and 
cooked in a roasting pan filled with baby 
carrots, onion quarters, potatoes and whole, 
unpeeled cloves of garlic <<

Sounds wonderful!   Unfortunately, I've never 
cooked a lot of pork, so would you share the 
secret of your dry marinade?  
(What spices makes up spices?)

Nina Natasha
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