Grilled pork steaks with fennel
Total time: 20 minutes, plus resting time for the steaks
Servings: 6 to 8
Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone.
3 tablespoons fennel seeds
2 tablespoons black peppercorns
1 1/2 tablespoons salt
1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt
1. Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside.