Cajun Pork with Pasta Salad

Cajun Pork with Pasta Salad

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.


  1. Cut pork into 1/4-inch-thick slices; coat all sides with Cajun Spice Rub.
  2. 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.
  3. 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.
  4. Place farfale on serving platter; spoon pork mixture over top and toss.

Nutritional Information

Calories 373
Calories from Fat 11 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 49 mg
Carbohydrate 55 g
Fiber 2 g
Protein 28 g
Sodium 184 mg

Dietary Exchange

Starch 3
Vegetable 2
Meat 2

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