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  • 3 ounces country ham or bacon
  • 1 1/4 pounds hickory smoke or honey mustard marinated pork tenderloin
  • 3 tablespoons maple syrup
  • 2 tablespoons country mustard
  • 2 onions, slivered
  • 1 cup shelled edamame
  • 1 cubed, peeled sweet potato
  • 4 cups reduced-sodium chicken broth
  • 3 cups fresh spinach leaves
  • 1/2 pound whole-wheat spaghetti, cooked
  • 1/2 cup finely shredded Cheddar cheese
  • 6 tablespoons chopped green onions


  1. Cook country ham in a large Dutch oven over medium-high heat for 5 minutes. Remove. Add pork, maple syrup and mustard and cook 20 minutes.
  2. Remove pork and shred or chop into bite-sized pieces.
  3. Add  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 1 minute.
  4. Place pasta into 6 large bowls. Top with pork mixture, cheese and green onions.
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The recipe was originally published as New England Pho on

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