Molasses Glazed Pork Roast With Black Pepper Dumplings
- MOLASSES GLAZE:
- 3 tablespoons olive oil
- 1 bone-in pork loin roast - (3 to 4 lbs)
- Salt to taste
- Freshly-ground black pepper to taste
- Molasses Glaze (see below)
- 1 Spanish onion finely diced
- 1 large carrot finely diced
- 1 celery stalk finely diced
- 2 garlic cloves finely chopped
- 1 cup dry white wine
- 6 cups chicken stock
- 4 sprigs fresh thyme
- 4 sprigs parsley
- Black Pepper Dumplings (see below)
- Chopped parsley for garnish
- 1 1/2 cups molasses
- 2 tablespoons whole grain mustard
- Salt to taste
- BLACK PEPPER DUMPLINGS:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon coarsely-ground black pepper
- 1 tablespoon finely-chopped fresh parsley
- 1 teaspoon finely-chopped fresh thyme
- 2 tablespoons solid vegetable shortening very cold
- 1/3 cup milk
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.
Drop the dumplings into the broth, cover, and simmer until they are puffed and cooked through, about 12 to 5 minutes.
Molasses Glaze: Combine ingredients in a small bowl.
Black Pepper Dumplings: 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.
This recipe yields 6 to 8 servings.