Well, I'll offer one...
This is a Greek-style pork roast I discovered in a mom-and-pop taverna on the Island of Corfu quite a few years ago, when we took a guided tour of the country. We showed up for dinner and I picked a serving of this; the owner was nice enough to tell me - through our guide - how to make it.
Pierce a rolled, boneless pork roast all over with a paring knife and insert spears cut from garlic cloves- the amount is up to you. I use a lot.
In a food processor, grind up about 4-5 ounces of Kasseri cheese with olive oil to make a thick slurry. Add salt, lots of black pepper, couple teaspoons of dried oregano and mint and process to mix thoroughly. You could throw in a few more garlic cloves, just for luck.
Lay the roast on a strip of plastic wrap big enough to cover it and use your hands to massage the slurry all over the roast, including the ends. Wrap it tightly with the plastic wrap and leave it in the fridge overnight.
To cook, mount the roast on your rotisserie rod (you've read this far, I hope you've got a rotiss on your grill), put a drip pan underneath, and rotisserate until you reach the internal temperature of your choice. It should be about 30 minutes or so- cooks surprisiongly fast. Remove, let rest a few minutes, and slice to serve.
I like to serve with this with spaghetti which I've cooked just barely to al dente beforehand and then put in the drip pan so any juice coming out of the roast during cooking lands on the spaghetti. You have to rig a shield of aluminum foil up from the front of the pan to shade the pasta from the direct heat of the rotiss burner, otherwise it sort of burns up. May take a little practice. :confused: You don't get much fat/juice these days from pork, so you will need to dress with more olive oil to serve.
A nice Greek-style salad goes well with this; I like mine with anchovies.
As somebody-or-other says...