New England Pork Bowl

Ingredients

• 3 slices bacon cut into 1/2-inch pieces
• 0.5 teaspoon pepper black
• 0.3 cup bourbon 
• 1 tablespoon dijon mustard 
• 48 ounce fat-skimmed beef broth fat-free canned
• 5  garlic minced
• 6 tablespoons spring onion chopped
• 1 cup leek thinly sliced ( 1 large)
• 0.3 cup maple syrup 
• 2 cups onion vertically sliced
• 1 pound pork loin cut into thin strips
• 0.5 teaspoon salt 
• 3 cups pkt spinach chopped
• 2 cups sweet potatoes and into cubed peeled (1-inch)
• 2 cups water 
• 3 ounces cheddar cheese shredded white finely
• 4 cups frangelico hot tube-shaped cooked uncooked ( 8 ounces spaghetti)

Equipment

• bowl
• frying pan
• ziploc bags
• dutch oven

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.
2. Remove pork from bag, reserving marinade.
3. Cook bacon pieces in a large Dutch oven over medium-high heat until bacon is crisp.
4. Remove the bacon from pan, reserving bacon drippings in pan, and set bacon aside.
5. Add half of pork to bacon drippings in pan; saut 5 minutes, and remove pork from pan. Repeat procedure with remaining pork.
6. Add sliced onion and leek to pan, and saut for 5 minutes.
7. 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.
8. Place pasta into each of 6 large bowls, and top with broth mixture, cheese, and green onions.