This recipe is slightly modified from Cooking
Light magazine. I double the marinade because the flavor can be too diluted once
in the soup bowl. The combination of flavors in this dish is extremely
satisfying. This is one of Jeff's favorite recipes. This recipe will easily
serve 6 people, and the leftovers are great frozen or fresh.
Ingredients:
1/2 cup bourbon
1/2 cup maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
8 garlic cloves, minced
1 pound boned pork loin, cut into thin strips
4 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
1 cup 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
1/2 cup 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.