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1
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In ovenproof skillet or Dutch oven, brown pork loin roast in bacon drippings; set aside.
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2
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In remaining drippings, cook onion and carrot till tender but not brown.
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3
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Stir in paprika.
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4
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Lay roast atop vegetables; add chicken broth.
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5
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Bake, covered, in 350 degree F oven for 1 to 2 hours, or till meat therrnometer registers 170 .
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6
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Remove roast to serving platter; keep warm.
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7
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Strain pan drippings; discard vegetables.
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8
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Measure pan drippings; skim off excess fat.
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9
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Add water to drippings, if necessary, to measure 1 cups.
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10
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Return to skillet or Dutch oven.
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11
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Blend flour into sour cream; stir into liquid in pan.
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12
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Cook and stir till thickened and bubbly.
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13
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Stir in caraway seed, capers, and parsley.
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14
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Serve sauce with roast.
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