Cajun Pork Tenderloin with Vibrant Pasta Salad - Recipe

Cajun Pork with Pasta Salad

YIELD Makes 4 main-dish servings (about 1-1/4 cups each)

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.

INGREDIENTS

1 boneless pork tenderloin (about 12 ounces), visible fat trimmed Cajun Spice Rub (recipe) 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.

PREPARATION:

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.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Protein 28 g Fiber 2 g Carbohydrate 55 g Cholesterol 49 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 11 % Calories 373 Sodium 184 mg DIETARY EXCHANGE: Vegetable 2 Starch 3 Meat 2