Savory Braised-Pork Supper

Cooking Light
Savory Braised-Pork SupperRecipe
Becky Luigart-Stayner
6 servings (serving size: 3 ounces pork and 1 1/3 cups vegetables)

Ingredients

+ Add To Shopping List
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
Cooking spray
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

Preparation

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; sauté 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.

Created date

June 2004

Nutritional Information

Calories 363
Caloriesfromfat 30 %
Fat 11.8 g
Satfat 3.6 g
Monofat 4.8 g
Polyfat 2.3 g
Protein 27.6 g
Carbohydrate 36.7 g
Fiber 4.7 g
Cholesterol 76 mg
Iron 4.9 mg
Sodium 572 mg
Calcium 72 mg