Ingredients:
SALT CURE
   3  tablespoons kosher salt
   2  teapsoons prepared chili powder
   1  teaspoon granulated garlic
   1  teaspoon freshly ground black pepper

   1  boneless pork loin roast, about 2-1/2 pounds,
       trimmed of excess fat

GLAZE
   2  tablespoons extra virgin olive oil
   1  tablespoon orange marmalade
   1  tablespoon soy sauce
   1  tablespoon fresh lemon juice
   1  tablespoon Dijon mustard
1/8  teaspoon freshly ground black pepper

Cooking Directions:
PREP TIME: 10 MINUTES
MARINATING TIME: 45 MINUTES TO 1 HOUR
GRILLING TIME: 40 TO 45 MINUTES

1. To make the salt cure: In a small bowl, mix the salt cure ingredients and rub it all over the roast. Cover and refrigerate for 45 minutes to 1 hour.
2. To make the glaze: In a small saucepan, stir the glaze ingredients. Bring to a boil, reduce the heat, and cook until the marmalade melts.
3.  Rinse the roast under cold water, washing away all the salt and spices, and pat dry with paper towels. Allow to stand at room temperature for 20 to 30 minutes before grilling. Brush the glaze all over the roast. Grill over Direct Medium heat until evenly caramelized on all sides, barely pink in the center, and to an internal temperature of 155 degrees F, 40 to 45 minutes, turning every 5 to 10 minutes. Remove from the grill and let rest for 5 minutes before cutting into 1/3-inch slices. Serve warm.