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Pork and Dumplings

Total Time

Prep: 45 min. + chilling Bake: 1-1/2 hours

Makes

8-10 servings (16 dumplings)

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

Ingredients

  • 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

Directions

  1. 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 thermometer reads 160°.
  2. Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour.
  3. 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.
  4. 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.

Nutrition Facts

1 each: 437 calories, 13g fat (4g saturated fat), 168mg cholesterol, 719mg sodium, 37g carbohydrate (4g sugars, 1g fiber), 41g protein.

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