I changed it up on the pork loin roast. Instead of using a spice rub and a tomato based bbq sauce like I previously planned - I went with a balsamic, honey and garlic marinade instead. I was a little apprehensive about using it because it's fairly expensive stuff (about $17 for a 375 mL bottle) and it was aged 18 years. But in the end it was worth it. Made the marinade into a sauce to have it for a few days.
Leftovers for tomorrow. We had carmelized onions and peppers along with homemade cheesy biscuits.