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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Savory Braised-Pork Supper

Cooking Light APRIL 2000

  • Yield: 6 servings (serving size: 3 ounces pork and 1 1/3 cups vegetables)

Ingredients

  • 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 30%
  • Fat: 11.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 27.6g
  • Carbohydrate: 36.7g
  • Fiber: 4.7g
  • Cholesterol: 76mg
  • Iron: 4.9mg
  • Sodium: 572mg
  • Calcium: 72mg
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Savory Braised-Pork Supper recipe

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