Viennese Pork Roast

Method

1. Heat the oven to 350°F. In an ovenproof skillet or Dutch oven, brown the pork in the bacon drippings and set it aside.
2. Cook the onion and carrot in the drippings until tender but not brown. Stir in the paprika.
3. Set the roast on the vegetables and add the broth. Cover and bake for 1½ to 2 hours, until a meat thermometer reads 170°F. Move the roast to a platter and keep it warm.
4. Strain the pan juices, discarding the vegetables, and skim off the fat. Add water if needed to make 1⅓ cups and return it to the pan.
5. Blend the flour into the sour cream, stir it into the juices and cook, stirring, until thick and bubbling. Stir in the caraway, capers and parsley and serve with the pork.