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 Yield: 6 servings (serving size: 3 ounces pork and 1 1/3 cups vegetables) Karen A. Levin Cooking Light, APRIL 2000