Molasses Glazed Pork Roast With Black Pepper Dumplings
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Olive Oil1
Salt1 large
Carrot (finely diced)1 stalk
Celery (finely diced)2 cloves
Garlic (finely chopped)1 cup
White Wine (dry)6 cups
Chicken Stock1.5 cups
Molasse2 tbsps
Grain Mustard (whole)1 cup
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Kosher Salt1 cup
MilkDirections:
1
Preheat oven to 350 degrees F
2
Heat oil in a large Dutch oven over high heat
3
Season the pork with salt and pepper and sear on all sides until golden brown
4
Transfer the pot to the oven and roast until the pork reaches an internal temperature of 125 degrees F, about 1 hour
5
Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees F
6
Remove the roast to a platter, brush with more of the glaze and let rest 15 minutes
7
Remove all but 2 tablespoons of the fat from the pan and place on top of the stove over medium heat
8
Add the onions, carrots, celery, and garlic and cook until soft, about 5 to 7 minutes
9
Add the wine, increase the heat to high, and cook until reduced by half
10
Add the stock and the herbs, and bring to a boil, cook until reduced by 1/3
11
Reduce the heat to low and let the broth simmer
12
Drop the dumplings into the broth, cover, and simmer until they are puffed and cooked through, about 12 to 5 minutes
13
Combine ingredients in a small bowl
14
Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl
15
Using your fingers, cut the shortening into the flour mixture until the mixture resembles coarse crumbs
16
Add the milk, stirring just until the mixture is moistened
17
Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces