Recipe: Knedlik A Zeli,

Hi Connie;
Found this recipe on the net, I'll post the dumplings in a separate post.
KNEDLIK A ZELI (Roasted pork,, dumplings and cabbage)
Select center cut of pork loin, whole and uncut with bone, 3-4 pounds, well trimmed but with about eighth of an inch of fat covering the meat. Season with salt, pepper and caraway seeds. Wrap in foil , precook for about 2 hours in 400-430 F oven. (Prepare and cook cabbage and bun-dumpling.)
Then unwrap from the foil, prick all over namely fatty portions of the loin. Roast for 30 minutes adding water and pasting the loin with it and turning every 5 minutes until golden brown. (Or can be roasted on the spit.)
Finished meat should be very tender and juicy. (The pork soldtoday in the US is considerably leaner than in the past due to refined technique of raising pigs.)
From remaining juices scoop up fat, ad water, cook for 5 minutes making tasty sauce.
Cut meat, serve with cabbage, or red cabbage or sauerkraut and bun-dumpling with the sauce over.
This national (Sunday) Czech dinner should be washed down with Pilsener beer (the famous native drink).