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Title: Braised Viennese Pork Roast
Categories: Entree Pork
Yield: 6 Servings
| 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 C 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.
From: Charlie's Cafe Exceptionale - Minneapolis, Minn.
Source: Benson & Heges 100's presents 100 recipes from 100 of the Greatest Restaurants. Recipes selected and edited by Pat Jester. Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM & Shared by Robert Rostrup
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