Mykonos Pork Roast With Tzatziki Sauce

• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon lemon pepper
• 3 1/4 pounds boneless pork loin roast (rolled)
• 1 cup plain low-fat Greek-style yogurt
• 1 cucumber, peeled, seeded, finely diced
• 1 teaspoon garlic, crushed
• 1/2 teaspoon ground coriander
• 1/2 small red onion, finely chopped
• 1/4 teaspoon crushed red pepper

1. Whisk together first 5 ingredients and pour into either a large Ziploc bag or a large casserole dish.
2. Add pork loin and seal bag or cover the dish with a tight-fitting lid.
3. Refrigerate for 8 to 12 hours.
4. Prepare a gas or charcoal grill for medium-high, indirect heat. Position a drip pan in center of the grill, under grill grate and spray grill gate with cooking spray.
5. Remove the pork loin from marinade. Discard the marinade and pat the pork loin dry.
6. Place pork loin over the drip pan on the grill, cover with the grill lid and cook for approximately 1 hour or until meat thermometer inserted in thickest portion registers 68-71u0b0C (155-160u0b0F).
7. Remove pork loin and let it rest for at least 15 minutes before slicing.
8. Stir together yogurt and next 5 ingredients. Serve with the pork loin.

olive oil, lemon juice, garlic, lemon pepper, pork loin, yogurt, cucumber, garlic, ground coriander, red onion, red pepper

Taken from food52.com/recipes/37511-mykonos-pork-roast-with-tzatziki-sauce (may not work)