This is a 24 to 48 hour marinade. I use it with lamb most often but pork is a great choice as well.
Preparation Time: 5 minutes
Bake time: Marinate 24 to 48 hours
4 heaping tsp. Tandori Powder 2 Tbls lemon juice 3 Tbls yogurt
2 Tbls vinegar 2 Tbls olive oil
Place all ingredients in a plastic 1 qt bag (big enough to accommodate pork roast or lamb roast).
Seal the bag and shake to mix the ingredients well.
Put the roast into the bag and seal it. Place in the refridgerator for 24 to 48 hours, turning several times to coat both sides of the roast.
Barbeque (my favorite) or bake the roast after it is done marinating. Marinade can be poured over the roast as it cooks.