Roast Pork Loin with Bread Dumplings and Caraway Gravy

Main CourseHigh-Protein

Roast Pork Loin with Bread Dumplings and Caraway Gravy

Name: Roast Pork Loin with Bread Dumplings and Caraway Gravy
Yield: 1 plate (about 11 oz)
Ingredients: 2 1/2 lb (1100 g) boneless pork loin roast, patted dry; 1 tbsp vegetable oil; 1 tbsp caraway seeds, lightly crushed; 3 garlic cloves, minced; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 medium yellow onions, sliced; 1 1/2 cups (360 ml) low-sodium chicken broth, divided; 2 tbsp unsalted butter, softened; 2 tbsp all-purpose flour; 2 1/2 cups (300 g) all-purpose flour; 1 tsp instant yeast; 1 tsp sugar; 3/4 tsp fine salt, plus more for the cooking water; 1 large egg; 3/4 cup (180 ml) whole milk, lukewarm; 2 slices day-old white bread, cut into 1/2-inch (1 cm) cubes

Garlic and caraway roasted pork loin, sliced and served Czech-style with fluffy steamed bread dumplings and plenty of smooth onion gravy. A cozy Sunday roast.

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