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New England Pork Bowl

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
Yield 6 servings (serving size: 2/3 cup pasta, 2 cups broth mixture, 2 tablespoons cheese, and 1 tablespoon green onions)
Perciatelli is thick spaghetti with a hole in the center. It's heartier and stands up to the other ingredients in this dish, but you can substitute spaghetti, if desired.


  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 garlic cloves, minced
  • 1 pound boned pork loin, cut into thin strips
  • 3 bacon slices, cut into 1/2-inch pieces
  • 2 cups vertically sliced onion
  • 1 cup thinly sliced leek (about 1 large)
  • 2 cups (1-inch) cubed peeled sweet potato
  • 2 cups water
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 3 cups chopped spinach
  • 4 cups hot cooked perciatelli (about 8 ounces uncooked tube-shaped spaghetti)
  • 3/4 cup (3 ounces) finely shredded white cheddar cheese
  • 6 tablespoons chopped green onions

Nutrition Information

  • calories 478
  • caloriesfromfat 25 %
  • fat 13.4 g
  • satfat 5.8 g
  • monofat 4.9 g
  • polyfat 1.4 g
  • protein 30.7 g
  • carbohydrate 57.3 g
  • fiber 4.5 g
  • cholesterol 63 mg
  • iron 4.1 mg
  • sodium 983 mg
  • calcium 189 mg

How to Make It

  1. Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

  2. Cook bacon pieces in a large Dutch oven over medium-high heat until bacon is crisp. Remove the bacon from pan, reserving bacon drippings in pan, and set bacon aside. Add half of pork to bacon drippings in pan; sauté 5 minutes, and remove pork from pan. Repeat procedure with remaining pork. Add sliced onion and leek to pan, and sauté for 5 minutes. Add the reserved marinade, pork, sweet potato, water, and broth; bring to a boil. Reduce heat, and simmer for 10 minutes. Stir in cooked bacon and spinach, and cook for 1 minute. Place pasta into each of 6 large bowls, and top with broth mixture, cheese, and green onions.