Vegetable Pork Bowl

Vegetable Pork Bowl Recipe

There’s nothing quite as comforting or tasty as slurping a big bowl of Vietnamese pho on a cold day—unless it’s this version studded with American flavors. Instead of beef and Asian noodles, we used a premarinated pork tenderloin, country ham, sweet potatoes and spinach for a decidedly New England taste. We added edamame (fresh soybeans) for a nutritious nod to our Asian neighbors.

Ingredients
4 ounces country ham (or bacon)
1 (1 1/2 pound) hickory smoke or honey mustard marinated pork tenderloin
2 onions, slivered
1 cup edamame
2 small sweet potatoes, peeled and cubed
4 cups lower-sodium chicken broth
3 cups fresh spinach leaves
1 pound hot, cooked whole-wheat spaghetti
3/4 cup finely shredded Cheddar cheese
6 tablespoons chopped green onions



Instructions
1. Cook country ham in a large Dutch oven over medium-high heat for 5 minutes. Remove. Add pork (with marinade) and cook 20 minutes. Remove pork and shred or chop into bit-sized pieces. Add sliced onion to Dutch oven; sauté 5 minutes. Add pork, edamame, sweet potato and broth; bring to a boil. Reduce heat; simmer 15 minutes. Stir in country ham and spinach, and cook for 1 minute. Place pasta into 6 large bowls, and top with pork mixture, cheese, and green onions. Serves 6.

Relish Entertaining, "Super Bowls," Jan. 2008.
Nutritional Information
Per serving: 420 calories, 9g fat, 31g prot., 57g carbs., 10g fiber, 1110mg sodium.



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