Directions:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. 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 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a meat thermometer reads 160°.
- 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.
- In a small 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.
- Refrigerate or freeze remaining pork (may be frozen for up to 3 months). Yield: 12 servings (3-1/3 cups gravy).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.36 Kcal (973 kJ) | ||
| Calories from fat | 79.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 100.84mg | 34% | |
| Sodium | 231mg | 10% | |
| Potassium | 604.95mg | 13% | |
| Total Carbs | 4.39g | 1% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 29.92g | 60% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 29.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 123.25 Kcal (516 kJ) | ||
| Calories from fat | 42.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 14% | |
|---|---|---|---|
| Cholesterol | 53.49mg | 34% | |
| Sodium | 122.53mg | 10% | |
| Potassium | 320.88mg | 13% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.58g | 4% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 15.87g | 60% | |
| Vitamin C | 1.7mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 8% | |
| Calcium | 15.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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