Better That Mean Chef's...

• 4 lbs boneless pork loin roast
• seasoned flour (as needed)
• olive oil (as needed)
• 1 cup chicken broth
• 14 cup dry white wine
• 2 tablespoons brown sugar
• 1 cup sour cream
• 4 bay leaves (broken)

1. Heat oven 350.
2. Coat roast with flour, shaking off excess.
3. Let stand 5 minutes.
4. Re-coat.
5. Heat some oil in a dutch oven.
6. Brown roast on all sides.
7. Combine the broth, wine.
8. sugar, sour cream and bay leaves.
9. Pour over roast.
10. Cover.
11. Bake 1 hour, basting often.
12. Remove roast to a platter.
13. Let stand 5 minutes.
14. Reduce juices by half.
15. Slice pork.
16. Serve with sauce.

pork loin roast, flour, olive oil, chicken broth, white wine, brown sugar, sour cream, bay leaves

Taken from www.food.com/recipe/better-that-mean-chefs-166226 (may not work)