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1
Preheat oven to 350 degrees F. Heat oil in a large Dutch oven over high heat.
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2
Season the pork with salt and pepper and sear on all sides until golden brown.
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3
Transfer the pot to the oven and roast until the pork reaches an internal temperature of 125 degrees F, about 1 hour.
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4
Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees F. Remove the roast to a platter, brush with more of the glaze and let rest 15 minutes.
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5
Remove all but 2 tablespoons of the fat from the pan and place on top of the stove over medium heat.
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6
Add the onions, carrots, celery, and garlic and cook until soft, about 5 to 7 minutes.
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7
Add the wine, increase the heat to high, and cook until reduced by half.
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8
Add the stock and the herbs, and bring to a boil, cook until reduced by 1/3.
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9
Reduce the heat to low and let the broth simmer.
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10
Drop the dumplings into the broth, cover, and simmer until they are puffed and cooked through, about 12 to 5 minutes.
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11
Combine ingredients in a small bowl.
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12
Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl.
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13
Using your fingers, cut the shortening into the flour mixture until the mixture resembles coarse crumbs.
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14
Add the milk, stirring just until the mixture is moistened.
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15
Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces.
