Savory Braised-Pork Supper

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
 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
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
== Contributed by: ==
* PressureCookerRecipes Y-Group
Category:Pressure cooker Recipes