3 lb. boneless pork loin roast
1/4 c. olive oil
1/4 c. lemon juice
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
6 garlic cloves, minced
Yogurt & onion sauce

Place pork loin in a large self-sealing bag. Combine olive oil, lemon juice, oregano, salt, pepper and minced garlic; pour over pork in bag. Seal bag and refrigerate overnight. Remove pork from marinade, discard marinade. Grill over indirect heat by placing pork over drip pan on grill.

Insert meat thermometer. Cover grill and cook until meat thermometer reads 155 degrees, about 1-1 1/2 hours. Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve.

To serve, place thin slices of pork in pocket bread and top with yogurt and onion sauce. Yield 6-10 servings.

Yogurt and Onion Sauce: Stir together well 2 cups plain yogurt, 1/2 of a thinly sliced green onion, 2 teaspoons lemon juice, 1/8 teaspoon ground coriander and 1/8 teaspoon ground black pepper.