Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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
Submitted By BOB ROSTRUP On 10-30-94

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