1/2 cup lemon juice

1/2 cup soy sauce

1/2 cup marsala

1/2 teaspoon garlic powder

2 tablespoons fresh ginger chopped, or 2 teaspoons ground ginger

5 pounds pork loin

Combine lemon juice, soy sauce, marsala, garlic powder, and ginger.

Pour over pork in shallow dish.

Refrigerate, covered, several hours, or overnight, turning pork occasionally.

Remove pork; reserve marinade.

Secure pork on spit.

Insert barbeque-meat thermometer in pork, to be sure of doneness.

Adjust spit 8 inches from prepared coals. Place pan under pork for drippings.

Roast until temperature reaches 185° - about 2 hours.

Baste often with marinade.

Remove from spit.

Serve with drippings.