Dutch Oven Cooking

The current cold and icy winter weather beckons Cassandra to prepare some delicious dutch oven comfort food:

Braised Viennese Pork Roast with Heirloom Potatoes

Makes 6 servings.

3 lb boneless pork loin roast
1/4 c bacon drippings
1 c chopped onion
1 c chopped carrot
1 Tbsp Hungarian paprika
3/4 c chicken broth
2 Tbsp all-purpose flour
1/2 c dairy sour cream
1/4 tsp caraway seed
1 tsp chopped capers
1 Tbsp snipped fresh parsley

In Dutch oven, brown pork loin 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 F oven for 1 to 2 hours, or until meat thermometer registers 170. Remove roast to serving platter; keep warm.

Gravy: Strain pan drippings; discard vegetables. Measure pan drippings; skim off excess fat. Add water to drippings, if necessary, to measure 1 cup. Return to 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 with roast.

Serve roast and gravy with steamed heirloom potatoes and crusty whole grain bread & butter.