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Old-World Pork Roast Recipe

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This recipe for Old-World Pork Roast, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Meyer
Added: Monday, October 13, 2008


1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 boneless rolled pork loin roast (about 3 1/2 lbs.)

Bread Dumplings:
8 day-old hard rolls, torn into small pieces
1 1/4 c. warm milk
1 c. plus 3 T. flour, divided
4 eggs, lightly beaten
3 qts. water
1 can beef broth
6 T. cold water

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 meat thermometer reads 160.

2. Meanwhile, combine the rolls and milk in a large bowl. Cover and refrigerate for 1 hour. Add 1 c. flour and eggs; mix well. Shape into 2-in. balls. In a soup kettle bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer reads 160. Remove to a serving dish with a slotted spoon; deep warm.

3. Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1 3/4 c. Pour into a small saucepan. Place remaining flour in a dish; stir in cold water until smooth. Stir into broth mixture.

4. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

Number Of Servings:
Number Of Servings:
8-10 (16 dumplings).




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