PORK AND DUMPLINGS

Pork and Dumplings image

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

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8-10 servings (16 dumplings).

Number Of Ingredients 12

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

Steps:

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°., 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.

Nutrition Facts : Calories 437 calories, Fat 13g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 719mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.