Kluski Śląskie (Silesian Dumplings) with Pork Roast and Gravy Pork Roast with Dumplings and Gravy

Preheat the oven to 180°C. Season the pork loin roast with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp marjoram on all sides.

Sear the pork in a large oven-safe skillet over medium-high heat for 3 minutes per side until browned. Transfer the skillet to the oven and roast for 25–30 minutes until the internal temperature reaches 65°C. Remove and let rest on a cutting board for 10 minutes.

While the pork roasts, peel and boil the potatoes in salted water for 15–20 minutes until tender. Drain and let cool slightly, then mash until smooth with no lumps.

Mix the mashed potatoes with potato starch and 0.5 tsp salt until a smooth dough forms. Shape into 2 cm thick discs, each with a small dimple in the center.

Bring a large pot of salted water to a boil. Drop the dumplings in batches, cooking for 3–4 minutes after they float to the surface. Remove with a slotted spoon and keep warm.

While the dumplings cook, peel and slice the carrots into thin rounds. Steam or boil for 5–7 minutes until tender. Drain and toss with 10 g butter.

Make the gravy: In the same skillet used for the pork, melt 20 g butter over medium heat. Sauté the diced onion and minced garlic for 2–3 minutes until softened. Sprinkle with 20 g flour and stir for 1 minute. Slowly whisk in 250 ml beef broth, scraping up browned bits. Simmer for 3–4 minutes until thickened. Season with salt and pepper to taste.

Slice the rested pork roast. Serve the pork slices with dumplings and carrots, drizzled with gravy.