New England Pork Bowl

New England Pork Bowl Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
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.

Worthy of a special occasion


6 servings (serving size: 2/3 cup pasta, 2 cups broth mixture, 2 tablespoons cheese, and 1 tablespoon green onions)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.


Jill Melton,

March 1999
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