Becky Luigart-Stayner
Yield
6 servings (serving size: 3 ounces pork and 1 1/3 cups vegetables)

How to Make It

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.

Chef's Notes

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.

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Ratings & Reviews

rhokel63's Review

rhokel63
December 09, 2013
Excellent recipe! Definitely a keeper!

combatTVgirl's Review

combatTVgirl
January 12, 2012
Great recipe and a keeper! I couldn't find a butt roast so I used a lean bone-in pork roast. (I honestly don't remember what cut it was). I used baby carrots and Yukon gold potatoes because I had them both on hand. 15 minutes was actually too long in the pressure cooker; 10 would have been fine. But, this was a new pressure cooker and I was still getting a feel for the cooking times. It was outstanding! Next time I will buy fresh paprika; I used regular McCormick paprika this time, and I think that would have been fine, except my paprika was pretty old. Paprika will lose its flavor within a month or two, so always use the freshest paprika you can find, even if you can't find Hungarian Sweet.

runnermom's Review

runnermom
February 08, 2009
Delicious! The meat was tender and the spices are delicious.