The porterhouse is located near back of the pig. This cut consists of two different muscles, the loin and the tenderloin. Both are amazing pieces of meat on their own, but together, they make an amazing meal.
The easiest way to to cook this beautiful cut is to simply season with salt and pepper, then grill them until you reach an internal temperature of 145 degrees (medium). If you have a bit of a sweet tooth, they also are delicious topped with a little peach jam before removing from the grill. Always allow the meat to rest before serving and enjoy.