Grilled pork

Grilled pork with fennel (Irfan Khan / Los Angeles Times / June 14, 2013)



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.

2. Trim any excess fat from the exterior of the pork roast and cut the pork across the grain into uniform one-half to three-fourths-inch steaks. Set aside the steaks for about one hour to bring them to room temperature. Dust both sides of each steak with a scant teaspoon of the fennel mixture and rub to distribute across the surface.

3. Grill the steaks over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving.

Each of 8 servings: 340 calories; 36 grams protein; 1 gram carbohydrates; 1 gram fiber; 20 grams fat; 7 grams saturated fat; 120 mg. cholesterol; 780 mg. sodium.