ajrsmom
05-13-2006, 11:02 PM
CAJUN PORK WITH PASTA
8 ounces bow tie pasta (Farfalle), cooked and kept warm
CAJUN SPICE RUB:
2 teaspoons dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon dried cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
PORK:
1 boneless pork tenderloin (about 12 ounces), visible fat trimmed
Nonstick cooking spray
VEGETABLES:
8 ounces fresh or frozen, thawed sliced okra
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 teaspoon minced jalapeno pepper*
1 small onion, sliced
1/4 cup fat-free reduced-sodium chicken broth
Salt and black pepper
Combine all ingredients for the Cajun Spice Rub in a small bowl.
Cut pork into 1/4-inch-thick slices,** coat all sides with Cajun Spice Rub.
Spray large skillet with cooking spray. Heat over medium heat until hot. Cook and stir pork 2 to 3 minutes on each side until browned and no longer pink in center. Remove from skillet; set aside.
Add okra to skillet; cook 3 to 5 minutes or until browned.
Add bell peppers, jalapeno pepper, onion and chicken broth; bring to a boil. Reduce heat and simmer, covered, 3 to 5 minutes or until vegetables are crisp-tender.
Add pork and cook 2 to 3 minutes. Season to taste with salt and black pepper.
Place pasta on serving platter; spoon pork mixture over top and toss.
*Jalapeno peppers can sting and irritate the skin; wear rubber gloves and do not touch eyes. Wash hands after handling.
**If you choose to grill the pork tenderloin, it can be grilled whole, rather than in slices.
Makes 4 main-dish servings (about 1-1/4 cups each)
8 ounces bow tie pasta (Farfalle), cooked and kept warm
CAJUN SPICE RUB:
2 teaspoons dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon dried cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
PORK:
1 boneless pork tenderloin (about 12 ounces), visible fat trimmed
Nonstick cooking spray
VEGETABLES:
8 ounces fresh or frozen, thawed sliced okra
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 teaspoon minced jalapeno pepper*
1 small onion, sliced
1/4 cup fat-free reduced-sodium chicken broth
Salt and black pepper
Combine all ingredients for the Cajun Spice Rub in a small bowl.
Cut pork into 1/4-inch-thick slices,** coat all sides with Cajun Spice Rub.
Spray large skillet with cooking spray. Heat over medium heat until hot. Cook and stir pork 2 to 3 minutes on each side until browned and no longer pink in center. Remove from skillet; set aside.
Add okra to skillet; cook 3 to 5 minutes or until browned.
Add bell peppers, jalapeno pepper, onion and chicken broth; bring to a boil. Reduce heat and simmer, covered, 3 to 5 minutes or until vegetables are crisp-tender.
Add pork and cook 2 to 3 minutes. Season to taste with salt and black pepper.
Place pasta on serving platter; spoon pork mixture over top and toss.
*Jalapeno peppers can sting and irritate the skin; wear rubber gloves and do not touch eyes. Wash hands after handling.
**If you choose to grill the pork tenderloin, it can be grilled whole, rather than in slices.
Makes 4 main-dish servings (about 1-1/4 cups each)