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 steaks, one-half to three-quarter inches thick. 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.
Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone.
Per serving (based on 8): 340 calories, 36 grams protein, 1 gram carbohydrates, 20 grams fat, 120 milligrams cholesterol, 780 milligrams sodium, 1 gram dietary fiber.
Makes 6 servings
For the Chimichurri Sauce:
2 cloves garlic
1 cup coarsely chopped
parsley, firmly packed
1/2 teaspoon dried oregano
1 teaspoon chopped fresh
mint
1/2 cup olive oil
5 tablespoons red wine
vinegar
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