Braised viennese pork roast

Yield: 6 servings

Measure Ingredient
3 pounds Boneless pork loin roast
¼ cup Bacon drippings
1 cup Chopped onion
1 cup Chopped carrot
1 teaspoon Paprika
¾ cup Chicken broth
2 tablespoons All-purpose flour
½ cup Dairy sour cream
¼ teaspoon Caraway seed
1 teaspoon Chopped capers
1 tablespoon 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

Submitted By BOB ROSTRUP On 10-30-94

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