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.