In a small mixing bowl combine all the ingredients except the olive oil. Slowly whisk in the olive oil. Place the pork loin in a heavy resealable plastic bag, and pour the marinade over top. Place the bag in a flat dish. Marinate for 6 – 24 hours turning occasionally.
Place drip pan beneath grids, fill it half full with water or a combination of water, wine and apple cider. Preheat barbecue on HIGH. Reduce heat to LOW, brush grids with olive oil, and place roast on the grids. Cook for 1 1/2 hours, turning occasionally and basting with the marinade.
