Savory Braised-Pork Supper

One of the best things about autumn and winter is the rich spices we infuse in our cooking. Though gone are the tender vegetables and abundant fruit of early spring and summer, we are able to explore entirely different dimensions of flavor. This aromatic pork dish uses a pressure cooker to create a moist and richly-spiced meat that you’ll want to cook all year long.

Ingredients:

• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon black pepper
• ¾ teaspoon salt
• ½ teaspoon dried rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon dry mustard
• 1 (3-pound) Boston butt pork roast, trimmed
• 1 tablespoon canola oil
• Cooking spray
• 2 ½ cups thinly sliced leek (about 2 large)
• 4 garlic cloves, minced
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 pounds red potatoes, quartered
• 2 cups (1-inch thick) sliced carrot

Preparation:

1. Combine first six ingredients.
2. Rub pork with paprika mixture.
3. Heat the oil in a 6-quart pressure cooker coated with cooking spray over medium-high heat.
4. Add pork and brown on all sides.
5. Remove pork from pan and set aside.
6. Add leek and garlic to pan; sauté two minutes.
7. Add broth and bring to a simmer.
8. Return pork to pan; spoon leek mixture over pork.
9. Close lid securely; bring to high pressure over high heat (about three minutes).
10. Adjust heat to medium or level needed to maintain high pressure and cook 45 minutes.
11. Remove from heat, place pressure cooker under cold running water.
12. Remove lid, stir in potatoes and carrot.
13. Close lid securely and bring to high pressure over heat.
14. Place cooker under cold running water.
15. Remove lid.
16. Cut pork into ¼-inch thick slices; discard bone.