Roast Pork & Czech Dumplings on the Grill

Czech please!

Every culture has a cuisine, but some cultures are just more well-known for their culinary delights.

The French and The Italians dominate with their delicious food but let’s talk about a little known culinary competitor, The Czech Republic.

Czech cuisine features a little known dish… amazing bread and potato dumplings.

When you think about dumplings I’m sure your mind goes right to the Asian variety, which are indeed delicious, but Czech inspired dumplings have a delicious story all their own.

Here are some fun facts about Czech Dumplings:

• Czech dumplings are called KnedlÍky.
• There are two varieties of Czech Dumplings, bread dumplings and potato dumplings.
• Bread Dumplings are one variety and they are typically served steamed and sliced as an accent to roasted meats with a rich gravy plus sauerkraut.
• Potato Dumplings are round and boiled and either served with butter and herbs or with smoked meats, spinach, or sour cabbage.
• Dumplings are a part of the culinary heritage of the Czech Republic.

Food & Wine Magazine talked about Czech Dumplings in an article titled 17 International Snacks That Deserve More Recognition.

They are a delicious food and if you haven’t tried them, you are missing out on. But I am here to change that.

I was a brand ambassador for a family owned local Chicago company called Chateau Foods. They are located in Cicero, Illinois and have been for the last 90 years.

They make traditional Czech Dumplings, both Potato and Bread variety. Recently the fourth generation of family has taken over the business and they are excited to share this product that is rooted in traditional recipes but ready to be a part of new cuisines.

When “The Dumpling King Of Chicago” came to me and asked me to create some recipes using his product, I jumped at the chance. I was already very familiar with these dumplings.

I grew up on the traditional Roast Pork and Bread Dumpling dish my Grandma made on Sundays and the potato dumplings that were a part of almost every family party. I didn’t need much coercion, I loved both.

I have created many new and unique recipes using Chateau products, but until now, I had yet to recreate the dish I had grown up on.

A Family Favorite

I decided that I wanted to pay homage to my Grandmother’s recipe but also wanted to make it fit into my summer menu plan. I decided to give The Pork Roast Recipe a summer makeover.

I will be honest, this isn’t a quick recipe. For it to come out right you need to have some extra time on your hands and a few more ingredients than required in most of my recipes.

I would suggest making this recipe on a weekend, when you are going to be around the house, and it will yield delicious leftovers for the rest of the week.

If you can’t find these Chateau Dumplings., you can make your own using my Simple Dumping recipe.

The full, printable recipe card is at the end of this post. You can hit the print button to bring the recipe up one page without adds so you can screenshot it or print it.

You can also hit the Pinterest button to follow me there. I’m The Tipsy Housewife there as well.

There are actually three components to this dish. The meat, the marinade, and the dumplings.

First you’ll mix up the marinade and cut the pork tenderloin with diagonal scores. You can see what the marinade would look like above and the cut, raw pork below.

You’ll need foil for both the pork and the dumplings. After you marinate the pork, you’ll seal it and the dumplings in separate foil pouches to cook on the grill.

The pork and the dumplings steam up and cook in their respective foil pouches.

You can always make extra marinade in case you want to add some more while you’re basting if you’re concerned the pork might start to dry out.When it’s time to serve, you can assemble each serving as you go. First place a dumpling on the plate with a slice of pork on top. Dress it all with the leftover meat juices and marinade.

This dish is comfort food at its 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.

If you would like to see more recipes using these Chateau Dumplings you can search the site for Chateau Dumplings, like this recipe for Asian Pork Dumplings.

This is a paid post by Chateau Foods, but my love and passion for Chateau Dumplings is genuine and true.

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Roast Pork & Czech Dumplings

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A savory Czech delicacy.

Ingredients

• For the meat and marinade:
• 3 to 5 lbs. Pork Roast, score the top in a criss cross pattern
• 1/2 C. A1 Sauce
• 2 T. Caraway Seeds
• 2 T. Honey
• 2 T. Brown Sugar
• 1 T. Garlic Powder
• 1 T. Paprika
• 2 T. Olive Oil
• Fresh Ground Black Pepper to taste
• -
• For the dumplings:
• 1 box of Chateau Bread Dumplings
• A couple of shakes of Garlic Powder
• Salt and Pepper to taste
• 4 T. Butter
• 2 T. fresh Parsley, minced

Instructions

1. Combine all the ingredients of the marinade in a bowl.
2. Layer 4 sheets of tin foil on top of one another so that you are able to make a tray for the pork.
3. Add the 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.
4. Seal the foil tightly around the top of your pork.
5. Cover your grill grates with a couple of sheets of foil.
6. Heat your 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.
7. Add your pork pack to the grill and let it cook for about 15 minutes.
8. Next reduce the temp on your grill. You can do this by 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.
9. 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.
10. Allow the pork to cook for 20 more minutes while occasionally basting the meat with the marinade.
11. 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.
12. Place the frozen dumplings on top of the butter and sprinkle with the seasonings and parsley.
13. Seal the pack up tightly. and place it on the grill, but not over direct flame. Allow them to steam inside the foil packet for about 15 minutes.
14. Remove the dumplings from the grill, place on a plate, and baste with the butter and herbs from the foil pouch.
15. Now it is time to return 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.
16. 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.