Post by MarieAlice on May 16, 2003 6:18:05 GMT -6
Old World Pork Roast
1 tsp salt
1/2 tsp garlic powder
1/4 tsp 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 TBS flour, divided
4 eggs, lightly beaten
3 quarts water
1 can (14 1/2 oz) beef broth
6 TBS cold water
Combine salt, garlic powder and pepper; rub all over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake uncovered at 325*F for 1 1/2 to 1 3/4 hours or until a meat thermometer reads 160*F.
Meanwhile, combine the rools and milk in a large bowl. Cover and refrigerate for 1 hour. Add 1 cup flour and eggs; mix well. Shape into 2 inch balls. In a soup kettle or dutch oven, bring 3 quts water to a boil. Add dumplings. Boil, uncovered for 15 to 20 minutes. Remove to a serving dish with a slotted spoon, and keep warm. Remove roast to a serving platter. Keep warm. Strain pan drippings. Add enough broth to drippings to meaasure 1 3/4 cups. Pour into a small saucepan. Place remaining flour in a glass jar, add cold water, screw on lid and shake until smooth. Stir into broth mixture. Bring to a boil and cook and stir for 2 minutes until thickened. Serve with roast and dumplings. Makes 8 to 10 servings, 16 dumplings.
1 tsp salt
1/2 tsp garlic powder
1/4 tsp 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 TBS flour, divided
4 eggs, lightly beaten
3 quarts water
1 can (14 1/2 oz) beef broth
6 TBS cold water
Combine salt, garlic powder and pepper; rub all over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake uncovered at 325*F for 1 1/2 to 1 3/4 hours or until a meat thermometer reads 160*F.
Meanwhile, combine the rools and milk in a large bowl. Cover and refrigerate for 1 hour. Add 1 cup flour and eggs; mix well. Shape into 2 inch balls. In a soup kettle or dutch oven, bring 3 quts water to a boil. Add dumplings. Boil, uncovered for 15 to 20 minutes. Remove to a serving dish with a slotted spoon, and keep warm. Remove roast to a serving platter. Keep warm. Strain pan drippings. Add enough broth to drippings to meaasure 1 3/4 cups. Pour into a small saucepan. Place remaining flour in a glass jar, add cold water, screw on lid and shake until smooth. Stir into broth mixture. Bring to a boil and cook and stir for 2 minutes until thickened. Serve with roast and dumplings. Makes 8 to 10 servings, 16 dumplings.