• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• 6 cloves garlic, crushed
• 3 lbs. boneless pork loin roast
• 1 cup plain yogurt
• 1 cucumber, peeled and chopped
• 1/2 tsp. garlic, crushed
• 1/2 tsp. coriander seeds, crushed
• 1/4 cup red onion, minced
• 1/4 tsp. crushed red pepper

Combine first 6 ingredients in a bowl. Place pork loin in a large sealable bag. Pour marinade over pork in bag. Seal bag and marinate in refrigerator overnight. Remove pork from marinade, discard marinade. Prepare grill. Place pork over drip pan on grill. Grill 1 to 1-1/2 hours over indirect heat in covered grill, or until meat thermometer registers 155°F. Let rest 10 minutes before slicing thinly. Internal temperature will rise slightly upon standing. While pork is cooking, combine remaining ingredients in a bowl. Cover and refrigerate until ready to serve with pork roast.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 301, fat 13.1g, 40% calories from fat, cholesterol 111mg, protein 39.2g, carbohydrates 4.8g, fiber 0.7g, sugar 2.8g, sodium 203mg, diet points 7.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Burgundy, or Cabernet Sauvignon.