Wood Grilled Boneless Pork "T" Bone

4 (1/2 to 3/4-inch-thick) "T" Bone's (about 2 pounds total)

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons ground cumin

Pork Stock, recipe follows

Grapefruit Emulsion, recipe follows

Roasted Beets, recipe follows

Fennel Mashed Potatoes, recipe follows

1 tablespoon vegetable oil

Pork Stock:

1 pound pork bones

2 roasted pig ears

1 bunch fresh thyme

1 sprig fresh rosemary

1 onion

1 carrot

1 rib celery

1 bulb garlic

1 tomato

2 bay leaves

2 cups red wine

1 gallon water

Salt and pepper

Grapefruit Emulsion:

1 cup fresh grapefruit juice

1 tablespoon lecithin (found in health food stores)

1/2 cup soy milk 

3/4 cup plus 2 tablespoons vegetable stock

1 tablespoon sour cream

Kosher salt

Roasted Beets:

1 1/2 to 1 3/4 pounds beets, trimmed and halved

2 tablespoons olive oil

1/2 teaspoon coarse salt

1/4 teaspoon black pepper

1/2 cup orange juice

2 green cardamom pods

Fennel Mashed Potatoes:

2 tablespoons cooking oil

1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise

1/2 teaspoon fennel seeds, toasted and crushed

1 clove garlic 

Salt and white pepper

1/4 cup Pernod 

1 cup (or more) heavy cream

2 pounds russet potatoes, peeled, cut into 2-inch pieces

2 tablespoons (1/4 stick) butter

1 cup spinach puree