Citrus-Garlic Marinated Pork Roast with Lime-Jalapeno Salsa

1 boneless pork top loin roast (about 2 pounds)1 teaspoon coarse salt1 teaspoon freshly ground black pepper 3/4 cup fresh lime juice 3/4 orange juice10 cloves garlic, mincedSalsa2 cloves garlic, coarsely chopped 1/2 small white onion, coarsely chopped6 large jalapenos, seeded and coarsely chopped1 teaspoon kosher salt1 tablespoon fresh lime juiceBefore cooking, soak 3 cups mild-flavored wood chips like cherry or apple, soaked for 1 hour in water.Trim any fat from the meat, then carefully start slicing the pork horizontally in the center to butterfly the roast, taking care not to cut all the way through. It should open like a book.Season the meat all over with the salt and pepper. Place it in a large zip-top plastic bag. Add the citrus juices and garlic, then seal the bag and squish it to coat the meat well. Let marinate in the refrigerator for 2 to 3 hours, turning the bag a few times.For the salsa: Use a mini food processor to combine the garlic, onion, jalapenos and salt, and process just until combined. Add the lime juice; process just until the mixture forms a coarse-textured sauce. This can be prepared up to 3 days ahead and kept, covered, in the refrigerator.Set up the grill for indirect grilling. Oil your grill's cooking surface. When ready to cook, add the wood chips, cover and allow the smoke to build in the grill.Remove the pork from the marinade, discarding the marinade. Place the meat on the grill away from the heat with a drip pan underneath it. Cover and grill until an instant-read meat thermometer inserted into the thickest part registers 150 degrees, about 25 minutes.Remove the meat to a platter and let rest, tented with aluminum foil, for 5 minutes, then slice and serve with the salsa.Serves six to eight.Nutrition values per serving: 142 calories, 6 g fat (2 g saturated), 3 g carbohydrates, 1 g fiber, 18 g protein, 50 mg cholesterol, 516 mg sodium."Barbecue Nation" by Fred Thompson (2007 Tauton Press, $18.95)