Braised Viennese Pork Roast

3 lb Boneless pork loin roast
1/4 c Bacon drippings
1 c Chopped onion
1 c Chopped carrot
1 ts Paprika
3/4 c Chicken broth
2 tb All-purpose flour
1/2 c Dairy sour cream
1/4 ts Caraway seed
1 ts Chopped capers
1 tb Snipped parsley

In ovenproof skillet or Dutch oven, brown pork loin roast in bacon drippings; set aside. In remaining drippings, cook onion and carrot till tender but not brown. Stir in paprika. Lay roast atop vegetables; add chicken broth. Bake, covered, in 350 degree F oven for 1 to 2 hours, or till meat therrnometer registers 170 . Remove roast to serving platter; keep warm.

Strain pan drippings; discard vegetables. Measure pan drippings; skim off excess fat. Add water to drippings, if necessary, to measure 1 cups. Return to skillet or Dutch oven. Blend flour into sour cream; stir into liquid in pan. Cook and stir till thickened and bubbly. Stir in caraway seed, capers, and parsley. Serve with roast. Makes 6 servings.

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