Recipe author: The Tipsy Housewife
- 1/2 C of A1 Sauce
- 2 T Caraway Seeds
- 2 T of Honey
- 2 T Brown Sugar
- 1 T of Garlic Powder
- 1 T Paprika
- 2 T of Olive Oil
- Fresh Ground Black Pepper to taste
- 3 to 5 lb Pork Roast, Score the top in a criss cross pattern
- 1 Box of Chateau Dumplings, Bread Dumplings, found in the frozen bread section of our local grocery store or here on our website.
- Couple of shakes of Garlic Powder
- Salt and Pepper to taste
- 4 T of Butter
- 2 T of Fresh Parsley, Minced
Extra things you will need for this recipe are a good sturdy roll of tin foil and a grill.
The steps are fairly simple, it’s the cooking that takes some time.
For The Marinade and Roast Pork:
- Combine all the ingredients of the marinade in a bowl.
- Layer 4 sheets of tin foil on top of one another so that you are able to make a tray for the roast pork.
- Add the roast pork to the foil and then pour the marinade on top of the pork making sure you get it into the crevices of the scored meat.
- Seal the foil tightly around the top of your pork.
- Cover your grill grates with a couple of sheets of foil.
- Heat you grill up to about 450 degrees. If you don’t have a thermometer keep your grill on high for about 15 minutes before adding the pork.
- Add your pork pack to the grill and let it cook for about 15 minutes.
- Next reduce the temp on your grill. You can do this y turning it down or completely shutting off the burner on one side of the grill and keeping one side on high. Move the pork to the side that doesn’t have a flame.
- Let the pork cook for about 40 minutes. Then carefully open the top of the foil. There will be a lot of steam, so be careful you do not get burned.
- Allow the pork to cook for 20 more minutes while occasionally basting the meat with the marinade.
Now it is time to prepare your dumplings.
- Make a small foil pack like you did for the pork and place the four tablespoons of butter in the bottom.
- Place the frozen dumplings on top of the butter and sprinkle with the seasonings and parsley.
- Seal the pack up tightly.
- Place on the grill, not over direct flame, and allow them to steam inside the foil packet for about 15 minutes.
- Remove from the grill, place on a plate and baste with the butter and herbs from the foil pouch.
Now it is time to attend to your pork.
- Make sure the pork has reached the temperature of doneness you desire. Pro Tip, I like to bring my pork to the temp of about 150 degrees and I remove it from the heat and let it finish cooking under a foil tent so that it stays tender and juicy. Pork should be at 165 degrees for serving.
- Slice the pork into 1.5 inch thick slices.
- Place a dumpling on a plate, place a slice of pork on top and dress it with the leftover meat juices and marinade.
This dish is comfort food at it’s finest. The dumpling provide a delicious base to soak up all the savory juices from the pork. It is also a unique dish that a lot of people don’t know about. You can really wow your dinner guests with this one. The leftovers make a great little snack or open-faced sandwich.