In a blender or food processor, combine the first eight ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until thickened; set aside.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium heat for 10-13 minutes on each side or until a thermometer reads 160°, brushing with glaze during the last 10 minutes.
Let stand for 5 minutes before slicing. Serve with any remaining glaze.