Name: Fennel-Crusted Pork Porterhouse with Citrus Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Ingredients: 2 pork porterhouse steaks, 1 inch thick; 1 tablespoon kosher salt; 1 tablespoon brown sugar; 1 1/2 teaspoons chile flakes; 1 1/2 teaspoons ground fennel seed; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; Olive oil or duck fat spray, for the pork; 1/2 cup fresh mint leaves; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 1 teaspoon honey; 1 bulb fennel, thinly sliced with tops and fronds; Zest and segments of 1 orange; Crunchy sea salt; 1 tablespoon fennel pollen, for garnish

Directions

Prepare a grill with direct and indirect heat. Your grill should be between 400 and 425 degrees F.
Pat the pork dry with paper towels. In a small bowl, mix together the kosher salt, brown sugar, chile flakes, ground fennel and black pepper. Season the pork evenly with the seasoning (this could be done the night before if time permits, but can also be done right before grilling). Spray the pork with olive oil or duck fat spray.
Place the pork steaks onto the direct-heat side of the grill and cook for 2 to 3 minutes per side, then move to the offset-heat side of the grill and close the lid with the vents three-quarters of the way open. This should maintain a 400 to 425 degrees F grill temperature. Cook until the pork steaks reach an internal temperature of 145 to 150 degrees F based on your preference, 10 to 15 minutes.
While the pork is cooking, mix together the mint, olive oil, sherry vinegar, honey, fennel and orange zest and segments, then season to taste with sea salt and pepper.
Remove the pork from the grill and let it rest for 5 minutes. Garnish with the fennel pollen and serve with the fennel citrus salad.

Fennel-Crusted Pork Porterhouse with Citrus Salad

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