South Shore Pork Roast

• 1 boneless pork loin roast (3 to 3-1/2 pounds)
• 1/4 cup butter, cubed
• 1 cup chopped onion
• 1 cup diced carrots
• 1 teaspoon paprika
• 3/4 cup chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt

1. In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan.
2. 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 350u0b0 for 1 hour. Uncover; bake 20-30 minutes longer or until a thermometer reads 160u0b0.
3. 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.
4. In a 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.

pork loin, butter, onion, carrots, paprika, chicken broth, flour, sour cream, parsley, salt

Taken from www.tasteofhome.com/recipes/south-shore-pork-roast/ (may not work)