RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 896
| View Recipe |
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| Recipe Name: |
Molasses Glazed Pork Roast with Black Pepper Dumplings |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.57
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Preheat oven to 350 degrees. Heat oil in a large Dutch oven over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Transfer the pot to the oven and roast about 1 hour. Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees. Remove the roast to a platter, brush with more of the glaze and let rest 15 minutes.
Remove all but 2 tablespoons of the fat from the pan and place on top of the stove over medium heat. Add the onions, carrots, celery, and garlic and cook until soft, about 5 to 7 minutes. Add the wine, increase the heat to high, and cook until reduced by half. Add the stock and the herbs, and bring to a boil, cook until reduced by 1/3. Reduce the heat to low and let the broth simmer. |
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Black Pepper Dumplings
(Add to shopping list) :
2 Tablespoons crisco very cold
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Directions:
Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl. Using your fingers cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces.
Drop the dumplings into boiling broth, cover, and simmer until they are puffed and cooked through, about 12 to 15 minutes. |
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| Nutrition per Serving: |
| Calories: |
637 |
Total Carbs: |
13.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
156.3 |
Fat: |
31.1 |
Protein: |
60.02 |
| Fiber: |
4.56 |
Sodium: |
160.12 |
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