On Bavarian menus it appears as schweinebraten mit kartoffelknodeln, which translates into English as roast pork and potato dumplings – a popular dish that you’ll find wherever you travel in southern Germany – as well as over the borders in Austria and the Czech Republic. This is a recipe that was suggested at the Goldener Hirsch in Donauworth

Ingredients
1 1/2 kilos of good quality pork loin
2 tablespoons olive oil
Salt and pepper, to taste
6 cups of beef broth (make with stock cubes)
3 cloves of garlic, peeled

4 large potatoes
1 cup all-purpose flour
1 teaspoon salt

The next step
1. Pierce the pork with a knife, slice the garlic cloves and insert into various parts of the meat. Season with salt and pepper.
2. In a heavy cast iron pot, heat 2 tablespoons of olive oil and on high heat, brown pork to sear in juices. This is important as it’s the  key to a successful final flavour.
3. Add 2 cups beef broth and cover the pot with lid.
4. Place in a preheated 175 degree C oven for 1 to 1 1/2 hours, and frequently baste with the pan juices. Be sure to check the roast from time to tile, as you want it to be pink and juicy inside, not dry and gray.
5. After the pork is done, remove from pan.  Save the meat juices.
6. Combine 2 tablespoons cornstarch with 1/4 cup cold water. Slowly add the mixture to thicken the juices, which will be served over pork and dumplings.

While your meat is cooking, prepare the potato dumplings.

1. Heat a large pot of water to boiling.
2  Peel potatoes, and keep submerged in cold water to prevent browning.
3. Grate potatoes, by hand or with a food processor, into a large bowl. Carefully drain any excess water.
4. Stir in the flour and salt.  If the potato mixture seems too wet and sticky, knead in some potato starch, cornstarch or flour, a tablespoon or so at a time, until the mixture holds together.
5. Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely.
6. Gently stir with wooden spoon so that the dumplings do not stick together.
7. Reduce the heat to a slow boil. Boil for about 40 minutes. Drain in colander and rinse with hot water.

To serve place slices of pork, and dumplings on the plates, then drizzle with some of the saved meat juices.

The Goldener Hirsch in Donauworth is located on the suggested Grand Tour of the Danube route.  Check out the itinerary.

Donauworth is also a destination on the famous Romantic Road route