When I was younger my grandmother would make a dinner of pork roast,Â sauerkraut, andÂ kanadles (sp?). TheÂ kanadles were potato dumplings. I’ve been wanting them for a while, but I have a fear of pork (if I is not cooked right I just cannot stomach the taste) so I’ve been holding off on making them. However, I had a pork loin in the freezer and decided to go for it.
In the end, dinner consisted of the pork roast (with a caraway mustard coating), potato dumplings, green beans with a onion bacon-fat glaze, and sauerkraut with the same glaze. The bread I was going to serve didn’t make it out of the kitchen. (it wasn’t even sliced!) Â It was such a great dinner, I wanted to share the recipes with you all. (I didn’t get any pictures, because I was too busy enjoying the goodness on my plate.)
5 pound pork loin
1 onion, sliced
1 tbsp olive oil
2 tbsp mustard (I used Dijon)
2 tbsp Â crushed caraway seeds
1 tsp dry mustard
1 tsp oregano
salt to taste
1. Place the pork loin in to a roasting pan. Place the sliced onion around the roast.
2. In a small bowl mix the remaining ingredients and smear over the roast (use your hands here, they are the perfect tool for the job.)
3. Add a bit of water to the bottom of the pan (I used about 1/4 cup), cover and place in a 350 degree oven and roast for about an hour and a half, or until the internalÂ temperatureÂ reaches 150 degrees.
4. Allow the roast to rest for about 15 minutes after taking it out of the oven. (Use this time to make the gravy.)
Dripping from the pan (about 2 cups)
2 tbsp arrowroot (or cornstarch)
2 tbsp cool water
1. In a saucepan, pour the drippings from the roasting pan (straining out the onions).
2. In a small cup, dissolve the arrowroot in the cool water.
3. Mix the arrowroot with the drippings in the saucepan and stir to combine. Heat over med heat until it thickens. (Keep an eye on this because it can happen pretty quickly!)
Serve the gravy over the meat and dumplings.
(makes about 12)
1 large russet potatoes (or 1.5 cups of left over mashed potatoes)
1 1/2 teaspoons salt
1/2 cup all-purpose flour (or more)
1/8 cup cornstarch (I used arrowroot)
1 large egg
1. Peel and cut the potatoes, then place them in a pot with water and set to boil over medium heat. When they are tender, drain, mash, and set them aside to cool.
2. Add salt, flour, and cornstarch, then mix. (again your hands are the best here). When the dough is no longer sticky, add the egg and continue mixing (I know, strange, I think next time I’ll just mix it all at once.)
3. Drop by rounded teaspoons (I used a cookie disher) into boiling water, making sure not to crowd the pan. (I used a huge stock pan I have. so I was able to do this all at once.) Â Let the dumplings cook for about 10 minutes, then remove using a slotted spoon. Place in a bowl and cover until all batches are done or until ready to serve.
Â Green Beans with Bacon-Onion Glaze
3-4 tbsp bacon fat (I keep bacon fat in a jar in the fridge)
1/2 onion, sliced
1/3 cup sugar
1 tbsp molasses
1/4 c apple cider vinegar
1 tsp arrowroot (or cornstarch)Â dissolvedÂ in a bit of cool water)
1 lb cut green beans (I used frozen, if you use fresh blanch them first.)
Melt the bacon fat in a frying pan over medium high heat, whenÂ liquefiedÂ (not hot), add the onions Â and cook until translucent. Â Reduce heat to low, then mix in the sugar, molasses, and Â apple cider vinegar. When sugar is dissolved, Â add cornstarch to thicken. When thickened, add Â green beans and stir to coat. Heat until warmed/cooked as desired. Remove beans with a slotted spoon and place in aÂ servingÂ bowl. Add a little of the glaze as desired to the beans in the serving bowl.
Sauerkraut with Bacon-Onion GlazeÂ
(Uses the remaining glaze from above, you will need to trust me on this one, it’s really good!)
1 cup (or more) of jarred sauerkraut
Place sauerkraut in the pan with remaining bacon glaze and stir to coat, then heat until warmed. Â Remove to a serving bowl and pour glaze over as desired.