Cajun Pork with Pasta Salad
This seasoned rub for pork has a unique blend of 9 herbs and spices. 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)
|1||boneless pork tenderloin (about 12 ounces), visible fat trimmed|
|Cajun Spice Rub|
|Nonstick cooking spray|
|8||ounces fresh or frozen, thawed sliced okra|
|1/2||red bell pepper, sliced|
|1/2||yellow bell pepper, sliced|
|1||teaspoon minced jalapeño pepper*|
|1||small onion, sliced|
|1/4||cup fat-free reduced-sodium chicken broth|
|Salt and black pepper|
|8||ounces bow tie pasta, cooked and kept warm|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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, jalapeño 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 farfale on serving platter; spoon pork mixture over top and toss.
|Calories from Fat||11 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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