Viennese Pork Roast 

Recipe from Harmony Cellars

Ingredients:

1 3-pound boneless pork loin roast
1/4 cup bacon drippings
1 cup chopped onion
1 cup chopped carrots
1 t paprika
3/4 cup chicken broth
2 T all-purpose flour
1/2 cup dairy sour cream
1/4 t caraway seed
1 t chopped capers
1 T snipped parsley

Directions:

In ovenproof skillet or Dutch over, 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 on top of vegetables; add chicken broth. Bake, covered, in 350¡ oven for 1-1/2 to 2 hours, or till meat thermometer registers 170. Remove roast to serving platter; keep warm.

Strain pan drippings; discard vegetables. Measure pan drippings (with excess fat skimmed off) and add water, if necessary, to measure 1-1/3 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 as sauce with roast. Makes 6 servings.

Serve with side dishes and Harmony Cellars Cabernet Sauvignon.

Bon Appetit!