German Pork Roast with Bread Dumplings and Sauerkraut
(Schweinebraten mit Semmelknödeln und Sauerkraut)
Pork Roast - Serves 4
2 lbs. Pork Loin
1 Tablespoon Oil
2 teaspoons caraway
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch paprika
Salt and coarse ground pepper to taste
1 carrots, peeled and cut into slices
1 onion, peeled and cut into sections
1 stalk celery, cut into pieces
2 cups German beer
Combine caraway, onion powder, garlic powder and paprika and rub on pork loin. Salt and pepper to taste.
Heat oil in deep roasting pan. Place pork loin, fat side up, and vegetables into pan and roast until browned. Add beer, cover and cook in 350 degree oven for 1 ½ hour. Remove cover and cook an additional 30 minutes.
Take roast out of pan and strain liquids through strainer. Reduce sauce on stove top.
Slice roast and serve with sauce on side.
Bread Dumplings - Serves 4
1 lbs French bread, 1 inch cubes
1 cup warm milk
2 tablespoons butter
1 finely chopped onion
1 tbsp chopped fresh parsley
1/2 teaspoon salt
1 pinch black pepper
Melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Place the bread cubes into bowl and pour warm milk and onions over it. Add parsley, eggs, salt and pepper and knead until mixture is smooth. Form dumplings the size of tangerines.
Bring a large pot of lightly salted water to a boil. Add dumplings and gently simmer for 20 minutes.