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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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