Lynn's Best Herb-and-Garlic Pork

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: Midwest Living
 * Prep: 15 minutes | Marinate: 2 to 24 hours | Grill: 1½ hours
 * Makes 12 servings

Ingredients

 * ¼ cup olive oil
 * 6 cloves garlic, minced
 * 2 tbsp snipped fresh basil
 * 2 tbsp snipped chives or chopped green onion
 * 2 tsp chili powder or ¼ teaspoon ground red pepper
 * 1 tsp snipped fresh sage or oregano
 * 1 tsp salt
 * ½ tsp pepper
 * 1 x 3-to 4-lb boneless pork top loin roast (double loin, tied)

Directions

 * 1) In a small mixing bowl, combine all ingredients except meat.
 * 2) Place meat in a large plastic bag set in a shallow dish.
 * 3) Pour marinade over meat.
 * 4) Close bag. Turn several times.
 * 5) Marinate in refrigerator 2 to 24 hours, turning occasionally.
 * 6) Remove meat from bag.
 * 7) Discard marinade.
 * 8) Insert a meat thermometer into the thickest part of the roast (or use an instant-read thermometer to start checking the roast after 1 hour of grilling).
 * 9) In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill)
 * 10) Test for medium-low heat above pan.
 * 11) Place meat on grill rack over drip pan.
 * 12) Cover and grill for 1½ to 2¼ hours or until meat thermometer registers 155°F.
 * 13) Remove roast and cover with foil.
 * 14) Let stand 15 minutes before carving (the internal temperature of the meat should rise 5°F upon standing, to 160°F).
 * 15) Remove strings and slice meat to serve.
 * 16) Use any leftover pork for sandwiches.

Nutritional information
Per serving:
 * 181 Calories | 8g Total Fat | 62mg Cholesterol | 239mg Sodium | 1g Carbs | 0g Fiber | 25g Protein