Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 (3 to 4 pound) pork loin roast, bone in Salt and freshly ground pepper Molasses Glaze, recipe follows

  3. 1 Spanish onion, finely diced

  4. 1 large carrot , finely diced

  5. 1 stalk celery, finely diced

  6. 2 cloves garlic , finely chopped

  7. 1 cup dry white wine

  8. 6 cups chicken stock

  9. 4 sprigs fresh thyme

  10. 4 sprigs parsley Black Pepper Dumplings, recipe follows Chopped parsley, for garnish

  11. 1 1/2 cups molasses

  12. 2 tablespoons whole grain mustard Salt

  13. 1 cup all-purpose flour

  14. 1 1/2 teaspoons baking powder

  15. 1 teaspoon kosher salt

  16. 1 tablespoon coarsely ground black pepper

  17. 1 tablespoon finely chopped fresh parsley

  18. 1 teaspoon finely chopped fresh thyme

  19. 2 tablespoons very cold solid vegetable shortening

  20. 1/3 cup milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. 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 until the pork reaches an internal temperature of 125 degrees F, about 1 hour. Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees F. 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. Combine ingredients in a small bowl. 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.


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