Lunch: Savory Braised-Pork Supper

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

Instructions

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.

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