1 (3 lb.) boneless pork loin roast
1/4 c. bacon drippings
1 c. chopped onion
1 c. chopped carrot
1 tsp. paprika
3/4 c. chicken broth
2 tbsp. flour
1/2 c. sour cream
1/4 tsp. caraway seed
1 tsp. chopped capers
1 tbsp. snipped parsley

In oven proof skillet brown roast in bacon drippings; set aside. In remaining drippings, cook onion and carrot until tender but not brown. Stir in paprika. Lay roast atop vegetables; add chicken broth. Bake, covered, in 350 degree oven for 1 1/2-2 hours or until meat thermometer registers 170 degrees. Remove roast to serving platter; keep warm.

Strain pan drippings; save vegetables for side dish. Measure pan drippings; skim off excess fat. Add water to drippings, if necessary to measure 1 1/3 cups. Return to skillet. Blend flour into sour cream; stir into liquid in pan. Cook and stir until thick and bubbly. Stir in caraway seed, capers and parsley. Serve with roast.