Grilled Greek-Style Pork Roast with Yogurt Sauce

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 to 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 to 1 hour, until internal temperature reads 150°C to 155°F (approximately 65°C). 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.