New England Pork Bowl

• 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

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; saute 5 minutes, and remove pork from pan. Repeat procedure with remaining pork. Add sliced onion and leek to pan, and saute 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.

bourbon, maple syrup, mustard, salt, black pepper, garlic, pork loin, bacon, onion, water, chicken broth, chopped spinach, hot cooked perciatelli, cheddar cheese, green onions

Taken from www.myrecipes.com/recipe/new-england-pork-bowl (may not work)