Ingredients
1 boneless pork loin roast (3 to 3-1/2 pounds)1/4 cup butter, cubed1 cup chopped onion1 cup diced carrots1 teaspoon paprika3/4 cup chicken broth2 tablespoons all-purpose flour1/2 cup sour cream1 tablespoon minced fresh parsley1/2 teaspoon salt
Preparation
In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan.
Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a thermometer reads 160°.
Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups.
In a small saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Refrigerate or freeze remaining pork (may be frozen for up to 3 months).
