No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 boneless rolled pork loin roast (about 3-1/2 pounds)
- BREAD DUMPLINGS:
- 8 day-old hard rolls, torn into small pieces
- 1-1/4 cups warm milk
- 1 cup plus 3 tablespoons all-purpose flour, divided
- 4 eggs, lightly beaten
- 3 quarts water
- 1 can (14-1/2 ounces) beef broth
- 6 tablespoons cold water
- Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a meat thermometer reads 160°.
- Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour.
- Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm.
- Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings. Yield: 8-10 servings (16 dumplings).
Originally published as Old-World Pork Roast in Taste of Home October/November 2002, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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