4 tb Lard
3 lb Pork Loin, Boneless
3/4 c  Onion; finely chopped
3/4 c  Carrot; diced
1 ts Sweet Hungarian Paprika
1 c  Chicken Stock Or Beef Stock
Salt
Fresh Ground Pepper
2 tb Flour
1 c  Sour Cream
1 tb Capers; drained, chopped
1 tb Caraway Seed
1 tb Parsley; finely chopped

In a 4-quart casserole, heat the lard until a light haze forms over it. Add
the pork and over high heat brown it on all sides. About 10 to 15 minutes.
Remove and set aside. Preheat oven to 350. Pour off all but a thin film of
the fat and add the onions. Cook them about 8 minutes over medium heat or
until they are lightly colored. Add the carrots and cook 2 to 3 minutes
longer. Off the heat, stir in the paprika. Continue to stir until the
vegetables are coated. Pour in the stock and bring it to a boil, stirring
in any brown bits that cling to the bottom and sides of the pan. Return the
pork to the pan, fat side up, salt and pepper it, and bring the liquid to a
boil again. Cover tightly and braise the pork in the middle of the oven
for 1 1/2 hours, or until thoroughly cooked and tender. Baste it
occasionally with pan juices. Transfer the pork to a heated platter. Pour
the contents of the pan into a sieve set over a saucepan, pressing down
hard on the vegetables before discarding them. Skim off as much of the
surface fat from the pan liquid as possible and bring the sauce to a simmer
on the stove. With a wire wisk, beat the flour and sour cream together in a
bowl, then beat the mixture into the pan. Bring the sauce to a simmer once
more and add the parsley, capers and caraway seeds. Taste for seasoning.
Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce
poured over them and the rest passed separately in a sauce boat.