Ingredients
1/4  cup olive oil
6  cloves garlic, minced
2  tablespoons snipped fresh basil
2  tablespoons snipped chives or chopped green onion
2  teaspoons chili powder or 1/4 teaspoon ground red pepper
1  teaspoon snipped fresh sage or oregano
1  teaspoon salt
1/2  teaspoon pepper
1  3- to 4-pound  boneless pork top loin roast (double loin, tied) 
  
Directions
1. In a small mixing 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 to 24 hours, turning occasionally.
 
2. Remove meat from bag. Discard marinade. 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.)
 
3. In a covered grill, arrange preheated coals around drip pan (or follow manufacturer’s directions for cooking over indirect heat on your gas grill.) Test for medium-low heat above pan. Place meat on grill rack over drip pan. Cover and grill for 1-1/2 to 2-1/4 hours or until meat thermometer registers 155 degree F. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)
 
4. Remove strings and slice meat to serve. Use any leftover pork for sandwiches. Makes 12 servings.

Source:  Better Homes & Gardens