| Total: | 2 hr 45 min |
| Prep: | 45 min |
| Cook: | 2 hr |
| Yield: | 10 to 12 dumplings |
Ingredients
- One 3-pound pork loin
- 2 tablespoons olive oil
- Salt and pepper
- One 3-pound pork loin
- 3 cloves garlic, sliced
- Salt and pepper
- 2 cups beef broth
- 1/4 cup vermouth
- 2 tablespoons corn starch
- 2 cups instant potato flakes
- 2/3 cup milk
- 3 tablespoons butter
- 2 eggs
- 2 to 3 cups flour, plus more for kneading
- 1 teaspoon olive oil
- 1 medium white onion, finely chopped
- 1 to 2 jars sauerkraut with caraway seeds
- 1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste
- 2 tablespoons vermouth
- Caraway seeds
- Salt and pepper
Instructions
- For the pork loin, pressure cooker method:
- In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
- For the pork loin, oven method:
- Preheat the oven to 350 degrees F.
- Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
- Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
- For the potato dumplings:
- While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
- Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
- Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
- Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn’t stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn’t sticky inside, they are done.
- For the sauerkraut:
- Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
- For serving:
- This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings–this ties everything all together and gives you a forkful of flavor in each bite.
- There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut–an excellent dish on a cold, frosty night!
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 613 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 161 mg |
| Sodium | 931 mg |
| Serving Size | 1 of 11 servings |
| Calories | 613 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 161 mg |
| Sodium | 931 mg |
Reviews
I use pork shoulder steaks in a cast iron dutch oven for best flavor. This is a pretty foolproof recipe. The one missing item is the first ingredient for the dumplings. It is supposed to read “Make instant potatoes for six” let them cool and finish as described. Very tender flavorful comfort food. We have made this 20+ times. Best of luck hope this helps.
How can you call these “dumplings” potato dumplings when they don’t even have any potatoes in them?
Contrary to popular belief searing the meat does absolutely nothing in way of sealing in the juices so this step is a waste of time.
Two hours in a pressure cooker is way over cooking the meat. The best way to cook pork loin is using the oven or grill and using a meat thermometer cook the meat until it is 145 degrees then take out and cover with foil and let rest for 15 minutes. This method will provide you with the juiciest pork roast.
Contrary to popular belief searing the meat does absolutely nothing in way of sealing in the juices so this step is a waste of time.
Two hours in a pressure cooker is way over cooking the meat. The best way to cook pork loin is using the oven or grill and using a meat thermometer cook the meat until it is 145 degrees then take out and cover with foil and let rest for 15 minutes. This method will provide you with the juiciest pork roast.
Uhm, it appears something is missing from this recipe! According to the directions, the potato dumplings don’t have potatoes in them, just eggs, flour and baking powder. Yum!
Good flavor. When I make potato dumplings I use my all time favorite from years and years ago. 1 cup mashed potatoes, 1 cup flour, one egg….1 1 1. Simple. mix all together roll out on a floured board into about a 2 inch rope. cut into pieces and place in boiling water. When they rise they are done. I put them into the pork roast while it is still cooking they get nice and brown and soft on the inside.
Using the oven method, I made different dumplings, used chicken broth instead of beef and skipped the vermouth. I threw in half a jar of sauerkraut during the last 20 minutes of cooking. I made gravy out of the drippings by removing the meat from the dutch oven, putting the dutch oven back on the stove at med-low heat and mixing 1/4 c water and 2 T cornstarch together and then adding it to the drippings, cooking until thick and bubbly.
Delicious! A definite keeper…although I made a big mess cooking it all! No changes- make it just as it is posted.
I used the oven method, and I have to say the combination of vermouth with the sauerkraut was surprisingly good! The dumplings are dense, but that helps them hold up well to the other ingredients. This has been our New Year’s Day favorite for the past several years and we are all looking forward to having it again this year. Lots of flavor!
This was not good at all– who uses beef broth with a pork roast? I recommend browning the roast as stated above (in its own juices) which can then be made into a gravy with some flour, spices, and a bit of butter and Madiera red wine after deglazing the pan. then place in a slow cooker for 5-6 hrs. on low depending on the size (with preseasoned sauerkraut–chopped apples, cinnamon and caraway are great).
I cannot even comment on the dumplings–let’s just say they were very untasy and too flour-y.
This is a good recipe but,roast it in an oven as it will taste better.Use what
are called bread dumplings they are better.Potato dumplings are good with pork shoulder and red cabbage.As for the kraut,you can use Franks brand Bavarian style straight from the can or jar if you can find it.Here in the Chicago area Pork,dumplings,and saurkraut is a staple in every Czech restaurant.
are called bread dumplings they are better.Potato dumplings are good with pork shoulder and red cabbage.As for the kraut,you can use Franks brand Bavarian style straight from the can or jar if you can find it.Here in the Chicago area Pork,dumplings,and saurkraut is a staple in every Czech restaurant.
I first tried this recipe two years ago and it immediately became a favorite in our family. This will be our third New Years Day dinner using this recipe, but I am sure it won’t be the last. It is my grandchildren’s favorite, as well as my children’s, and I just don’t think there is another recipe to compare with it. I add just a little brown sugar to the sauerkraut, and sometimes a bit of apple, as we like it a bit sweeter, but the original recipe is superb!