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Roast Pork & Czech Dumplings

Recipe author: The Tipsy Housewife

The Marinade:

  • 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

The Meat:

  • 3 to 5 lb Pork Roast, Score the top in a criss cross pattern

The Dumplings:

  • 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.