Ingredients: 1 (3-pound) boneless pork loin roast 1/4 cup olive oil 1/4 cup lemon juice 1 teaspoon oregano 1 teaspoon salt 1 teaspoon ground black pepper 6 garlic cloves, crushed 1 cup plain yogurt 1 cucumber, peeled, seeded and chopped 1/4 cup minced red onion 1 garlic clove, crushed 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes

Recipe Info Category: Pork & Veal Rating: 3 Contributor: Kathleen Arnold

Place pork in large self-sealing bag. Add olive oil, lemon juice, oregano, salt, pepper and 6 garlic cloves to bag; seal bag and toss gently to combine thoroughly. Refrigerate 8 to 24 hours. Remove pork from marinade; discarding marinade.

Prepare medium-hot banked fire in covered kettle-style grill. Grill pork over indirect heat, away from fire, for 45 minutes to 1 hour, until internal temperature reads 150 to 155*F. Let rest 10 minutes before slicing to serve with Yogurt Sauce.

For Yogurt Sauce, stir together yogurt, cucumber, onion, 1 garlic clove, coriander, salt and red pepper flakes. Cover and refrigerate until ready to serve.