New England Pork Bowl

New England Pork Bowl
Photo by Becky Luigart-Stayner

Ingredients

  • 5 garlic cloves, minced
  • 3 bacon slices, cut into 1/2-inch pieces
  • 2 cups water
  • ¾ cup (3 ounces) finely shredded white cheddar cheese
  • ½ teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 cup thinly sliced leek (about 1 large)
  • + 10 more ingredients
    • 3 cups chopped spinach
    • 1 pound boned pork loin, cut into thin strips
    • 2 cups (1-inch) cubed peeled sweet potato
    • 2 cups vertically sliced onion
    • ¼ cup bourbon
    • 6 tablespoons chopped green onions
    • ¼ cup maple syrup
    • ½ teaspoon black pepper
    • 4 cups hot cooked perciatelli (about 8 ounces uncooked tube-shaped spaghetti)
    • 3 (16-ounce) cans fat-free, less-sodium chicken broth

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...

View full recipe at My Recipes

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