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Wow! Lots of tasty-looking stuff here. And here’s my contribution. I make this pretty often, especially when we have company, and it’s always a big hit. Makes good leftovers too.

Rosemary Grilled Pork Loin (source: The Barbecue! Bible)

6 clove garlic, peeled
1 bunch fresh rosemary, stemmed (about 1/4 cup leaves) (actually, I use dried rosemary most of the time)
1 tablespoon coarse salt (kosher or sea)
1 tablespoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 boneless pork loin roast (about 2 pounds)

1. Combine the garlic, rosemary, salt and pepper in a mortar and pound to a smooth paste with the pestle, then work in the oil. If you don’t have a mortar and pestle, combine all the ingredients in a spice mil or mini chopper and process to a puree.

2. Using a long, sharp knife, cut the pork roast almost in half lengthwise, starting at one side. Open out the meat as you would a book, then cut a lengthwise pocket down the center of each side, starting and ending about 1/2 inch from each end and cutting almost all the way through to the other side. Sptread half the herb paste over the surface and into the pickets of the opened-out roast, then bring the sides together so the meat resumes its original shape. Tie the roast at 1-inch intervals with butcher’s string, then spread the remaining herb paste over the entire surface. If desired, loosely cover the roast with plastic wrap and let marinate in the refrigerator for 2 to 4 hours, bring it to room temperature while you preheat the grill.

3. Rotisserie method: Set up the grill for the rotisserie and preheat to high. When ready to cook, skewer the roast lengthwise on the rotisserie spit and let it rotate on the gril until well browned on all sides and cooked through, about 1 hour. The internal temperature should register at least 160 degrees F when an instant-read meat thermometer is inserted.

Indirect grilling (my preferred method): Set up the grill for indirect grilling, placing a drip pan in the center and preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover the grill, and cook until the internal temperature registers as above, 1 to 1 1/2 hours.

4. Transfer the roast to a cutting board or platter, removing it from the spit first if necessary, and let stand for 5 minutes, then remove the string and cut the roast into thin crosswise slices. Serve hot, warm, or (as they do in Italy) room temperature.