Ingredients
1 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper1 boneless rolled pork loin roast (about 3-1/2 pounds)BREAD DUMPLINGS:8 day-old hard rolls, torn into small pieces1-1/4 cups warm milk1 cup plus 3 tablespoons all-purpose flour, divided4 eggs, lightly beaten3 quarts water1 can (14-1/2 ounces) beef broth6 tablespoons cold water
Preparation
Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°.
Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour.
Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm.
Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.
