Savory Braised-Pork Supper From Cooking Light
1 (3-pound) Boston Butt pork roast 2 teaspoons Hungarian sweet paprika 1 teaspoon black pepper 3/4 teaspoon salt 1/2 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 1/2 teaspoon dry mustard 1 tablespoon vegetable oil
2 1/2 cups thinly sliced leek (about 2 large) 4 garlic cloves, minced 1 (16-ounce) can fat-free, less-sodium chicken broth 2 pounds red potatoes, quartered 2 cups (1-inch-thick) sliced carrot
Trim fat from pork. Combine paprika and next 5 ingredients (paprika through mustard); rub pork with paprika mixture. Heat oil in a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add pork; brown on all sides. Remove from pan; set aside. Add leek and garlic to pan; saut� 2 minutes. Add broth; bring to a simmer. Return pork to pan; spoon leek mixture over pork. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 45 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid; stir in potatoes and carrot. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 15 minutes. Place cooker under cold running water. Remove lid; remove vegetables and pork from pan. Cut pork into 1/4-inch-thick slices; discard the bone.
Yield: 6 servings (serving size: 3 ounces pork and 1 1/3 cups vegetables)
NUTRITION PER SERVING CALORIES 363(30% from fat); FAT 11.8g (sat 3.6g,mono 4.8g,poly 2.3g); PROTEIN 27.6g; CHOLESTEROL 76mg; CALCIUM 72mg; SODIUM 572mg; FIBER 4.7g; IRON 4.9mg; CARBOHYDRATE 36.7g
Karen A. Levin Cooking Light, APRIL 2000