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Dumpling Dreams
Molasses Glazed Pork Roast with Black Pepper Dumplings
Chef Bobby Flay
Adapted by StarChefs

Yield: 6-8 Servings

For Molasses Glaze:

  • 1 1/2 cups molasses
  • 3 Tablespoons whole grain mustard
    Salt

Combine ingredients in a small bowl.

For Black Pepper Dumplings:

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 Tablespoons coarsely ground black pepper
  • 2 Tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh thyme
  • 1/4 cup very cold solid vegetable shortening, cut into pieces
  • 2/3 cup milk

Combine the flour, baking powder, salt, black pepper, parsley and thyme in a medium
mixing bowl. Using your finger tips, 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 twelve
equal pieces.

For Pork Roast:

  • 3 Tablespoons olive oil
  • One 3-4 pound pork loin roast, bone in
  • Salt and freshly ground pepper
  • Molasses Glaze (see recipe below)
  • 1 large carrot, finely diced
  • 1 Spanish onion, finely diced
  • 1 stalk celery, finely diced
  • 2 cloves garlic, finely chopped
  • 4 sprigs of fresh thyme
  • 4 sprigs of parsley
  • 6 cups chicken stock
  • Chopped parsley for garnish

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, about 1 hour. Brush the pork liberally with the molasses glaze and continue roasting until the internal
temperature reac145 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 5-7 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 12-15 minutes. Meanwhile, slice the roast and arrange in the center of a serving platter. Cover and keep warm. When dumplings are done, arrange them around the pork. Spoon the broth and the vegetables over the entire dish, sprinkle with parsley and serve.


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