An Austrian Christmas dinner

My venture into cooking a pork loin roast (marinated in honeycrisp apple cider and maple syrup), making knoedel, along with red cabbage with apples turned out well.  I’d never cooked a largish pork roast before, although I’ve done pork tenderloins and other sorts of pork dishes, of course.

Happily, the pasture-raised pork was delicious, the marinade turned into gravy with additional broth was excellent, too.  And to my surprise, the serviettenknoedel was great - a wonderful light bread dumpling, perfect with the gravy.

With Lebkuchen, Christmas stars, and maple sugar squares, it was a perfect Christmas dinner shared with good company.  Something to repeat, I think, not only to honor our Austrian and German heritages, but as a welcome alternative to turkey and dressing.