Fave Family Czech meal; Smoked Tenderloin, Bread Dumplings and Fermented Sauerkraut- YUM

FFB Czech dinner 2FFB smoked pork tenderloinFFB Boiling dumplingsFFB Czech rolled dump 2

The evening was culminated with one of Dr. Pete’s traditional Czech meals. The main entre being a Caraway-Garlic rubbed pork loin. Side dishes of rolled bread dumplings and Fermented Sauerkraut with juniper berries, bay leaves, caraway seed and white wine.  Lastly, a wonderful pork gravy to top everything off. The aromas in the air all afternoon were nothing but delightful.

The pork loins were cured in a 50% Morton Tender Quick brine solution for 24-36 hours. At the end of 36 hours, loins rinsed and patted dry. Seasoned with a rub composed of caraway seed, pepper and fresh garlic. Smoker at 150 degrees and once ready, loins placed in smoker for three hours to obtain smokey flavor. After 3 hours, placed in a rack and placed in oven at 350 and periodically checked with meat thermometer until recommended internal temperature reached.

Once Pork loins were removed from smoker and put in oven to finish, dumplings were made (recipe below). Pork gravy made with drippings from pork loins (once done), flour, pork bullion, fresh cracked pepper and water. Fermented sauerkraut brought in from outside crock and heated through.  Meal also makes for wonderful left overs.

ROLLED BREAD DUMPLINGS

1 loaf old bread; cut into 1/4 to 1/2 inch cubes

2 eggs

1/2 onion (personal taste)

1/2 C Oil

1 C Milk

2 Tsp. parsley

1/4 to 1/2 Tsp. Fresh ground pepper

1 Tbl. Powder (beef, chicken or pork-preference on flavor) stock granules

Mix Bread cubes, eggs, onion, oil, Milk and spices together. Once well mixed, spoon out (divided evenly)

onto foil and roll into log shape, be sure log is completely sealed. Put logs into boiling water bath for 40

minutes then remove and set aside. Once slightly cooled, slice log into 1 1/2 inch slices.

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