Step 1Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set aside.
Step 2Trim 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.
Step 3Grill the steaks over a hot fire, turning when well browned, 3 to 4 minutes per side. Set aside for 5 minutes before serving.