*  Exported from  MasterCook II  *
             Braised Pork Roast With Paprika, Capers & Caraway
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pork
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tablespoons   Lard
    3      Pounds        Pork Loin, Boneless
      3/4  Cup           Onion -- finely chopped
      3/4  Cup           Carrot -- diced
    1      Teaspoon      Sweet Hungarian Paprika
    1      Cup           Chicken Stock Or Beef Stock
                         Fresh Ground Pepper
    2      Tablespoons   Flour
    1      Cup           Sour Cream
    1      Tablespoon    Capers -- drained, chopped
    1      Tablespoon    Caraway Seed
    1      Tablespoon    Parsley -- finely chopped
 In a 4-quart casserole, heat the lard until a light haze forms over it.  Add
 the pork and over high heat brown it on all sides.  About 10 to 15 minutes.
 Remove and set aside.
 Preheat oven to 350.
 Pour off all but a thin film of the fat and add the onions.  Cook them about
 8 minutes over medium heat or until they are lightly colored.  Add the
 carrots and cook 2 to 3 minutes longer.  Off the heat, stir in the paprika.
 Continue to stir until the vegetables are coated.  Pour in the stock and
 bring it to a boil, stirring in any brown bits that cling to the bottom and
 sides of the pan.  Return the pork to the pan, fat side up, salt and pepper
 it, and bring the liquid to a boil again.  Cover tightly and braise the pork
 in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and
 tender.  Baste it occasionally with pan juices.
 Transfer the pork to a heated platter.  Pour the contents of the pan into a
 sieve set over a saucepan, pressing down hard on the vegetables before
 discarding them.  Skim off as much of the surface fat from the pan liquid as
 possible and bring the sauce to a simmer on the stove.
 With a wire wisk, beat the flour and sour cream together in a bowl, then
 beat the mixture into the pan.  Bring the sauce to a simmer once more and
 add the parsley, capers and caraway seeds.  Taste for seasoning.
 Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce
 poured over them and the rest passed separately in a sauce boat.
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