1 smoked and cured pork loin (about 3 to 4 pounds)
Whole cloves (about 20)
1/2 cup firmly packed brown sugar
1/2 cup (1 stick)
1/2 cup flour
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour (divided)
1 tablespoon salt
Pinch of black
1/2 teaspoon grated onion
Stuffing croutons (do not use seasoned croutons)
Pork: Place meat in medium-size roasting pan with drip tray. Add 1/2-inch water
to bottom of pan. Insert cloves into top of roast, placing them every square inch.
Evenly sprinkle top of meat with sugar.
Roast, covered, in 350 degrees F oven about 20 minutes per pound. Meat should
reach 165 degrees F when tested with meat thermometer. Uncover meat during last
30 minutes of cooking time.
When meat is done, remove from pan; set aside in warm place. Remove drip tray.
Combine butter with flour; mix until smooth. Gradually add to drippings in pan
and cook, stirring regularly, over medium heat until thickened, about 3 minutes.
Gravy should be medium to thin consistency.
Serve meat with gravy-topped dumplings.
Mader's Dumplings: Cook potatoes in boiling water until tender; drain and cool.
Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg,
salt, pepper and onion; mix until smooth. Add additional flour gradually to form
dumpling mixture that will hold together. Form into balls the size of an egg.
Into each dumpling, insert 2 to 3 croutons, then again form into a ball.
ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10
minutes. Dumplings are done when they turn and float to top and are no longer gummy
Makes 6 to 8 servings.
Source: Mader's German Restaurant — Milwaukee, Wisconsin