Grilled pork Steaks with Fennel - 1g Carbs, 1g Fiber

Grilled pork Steaks with Fennel - 1g Carbs, 1g Fiber

Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone.
3 Tbsp fennel seeds
2 Tbsp black peppercorns
1 1/2 Tbsp salt
1 (4-lb) 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.

Servings: 6 to 8
Each of 8 servings: 340 Calories, 36g Protein, 20g Fat, 7g Saturated Fat, 120mg Cholesterol, 780mg Sodium, 1g Carbs, 1g Fiber