Heat the milk in a saucepan until lukewarm.

Place bread cubes in a bowl and pour the lukewarm milk over them.

Melt butter in a frying pan and sauté diced white onion until softened.

Remove the sautéed onion from heat and stir in most of the chopped parsley, reserving some for garnish.

Add the onion-parsley mixture to the bread and milk mixture, cover, and let it soak for 10 minutes.

Stir beaten eggs into the bread mixture and season with salt.

Form the mixture into 8 dumplings.

Bring a saucepan of salted water to a boil.

Add the dumplings to the boiling water and simmer for 20 minutes.

Season the pork loin steaks with salt.

Heat 2 tablespoons of oil in a frying pan.

Cook the steaks until browned on both sides.

Remove the steaks from the pan and season with black pepper.

Add red onions and chopped bacon to the pan and fry until browned.

Dust with flour and sauté for 2 minutes.

Pour in apple juice and red wine and simmer for 2 minutes, stirring continuously.

Season the sauce with salt and black pepper.

Add the steaks back to the pan, cover, and cook for 8 minutes.

Heat 1 tablespoon of oil in a separate frying pan.

Add the remaining bacon strips and fry until crispy.

Remove the crispy bacon from the pan and drain on paper towels.

Drain the dumplings.

Arrange the dumplings on plates with the steaks and sauce.

Sprinkle with the crispy bacon and reserved parsley.