¼ c. olive oil
6 cloves garlic, minced
2 T. fresh basil
2 T. snipped chives or chopped green onion
2 t. chili powder or ¼ t. red pepper
1 t/ fresh oregano
1 t. salt
½ t. pepper
1 3-4 pound boneless pork roast
In a small bowl, combine all ingredients, except
meat. Place meat in a large plastic bag
set in a shallow dish. Pour marinade
over meat. Close bag. Turn several times. Marinate in refrigerator
2-24 hours, turning occasionally.
Remove meat from bag. Discard
marinade. Insert meat thermometer onto
the thickest part of the roast. (or use an instant read thermometer to start
checking the roast after 1 hour of grilling.)
In a covered grill, arrange preheated coals around drip pan or follow
manufacturer’s directions for cooking over indirect heat on your gas
grill. Place meat on grill rack over
drip pan. Over and grill for 1 ½ to 2 ¼
hours or till meat thermometer registers 155 degrees. Remove roast and cover with foil. Let stand 15 minutes before carving.