This was another good CL recipe, though I substituted a pork loin roast rather than Boston butt because that’s what I had on hand. Probably a hair more dry than I would have liked it in part because of that (I didn’t remember to adjust the cooking time for a loin), but still quite good. I also substituted white wine for half of the chicken broth and thought that helped the flavor a little bit. The original recipe required a pressure cooker, but I did it in a dutch oven and it was fine. We had this for New Years Day dinner with black eyed peas and braised brussels sprouts.
- 1 (3-pound) 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 (can substitute half of this with wine)
- 2 pounds red potatoes, quartered
- 2 cups (1-inch-thick) sliced carrot
Combine paprika and next 5 ingredients (paprika through mustard); rub pork with paprika mixture.
Heat oil in a dutch oven 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 (and wine, if using); bring to a simmer. Return pork to pan; spoon leek mixture over pork.
Add vegetables, cover, and lower heat to medium-low and cook for 45 minutes to an hour, or until done. Let pork rest for 10-15 minutes and slice; serve with leeks and sauce.