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 8-24 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-1 hour, until internal temperature reads 150-155 degrees 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.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 8|
|Calories from Fat: 164 (41%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 137mg||42 %|
|Sodium 110.8mg||4 %|
|Potassium 864mg||23 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.4g|
|Protein 49.6g||71 %|
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Calories per serving: 396
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