Cajun Pork With Pasta Salad

Submitted by southern chef in lo

"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."

 

• Ready In: 30mins
• Ingredients: 20
• Serves: 4

ingredients

• 340.19 g pork tenderloin, visible fat trimmed
• nonstick cooking spray
• 226.79 g fresh okra or 226.79 g frozen okra, sliced and thawed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4.92 ml minced jalapeno pepper
• 1 small onion, sliced
• 59.14 ml reduced-sodium fat-free chicken broth
• salt and black pepper
• 226.79 g bow tie pasta, cooked and kept warm

• Cajun Spice Rub

• 9.85 ml dried oregano leaves
• 4.92 ml dried thyme leaves
• 4.92 ml garlic powder
• 2.46 ml paprika
• 2.46 ml dry mustard
• 1.23 ml ground cumin
• 1.23 ml ground allspice
• 1.23 ml ground red pepper
• 1.23 ml black pepper
• 1.23 ml salt

directions

1. For spice rub combine all ingredients in small bowl.set aside.
2. Cut pork into 1/4-inch-thick slices; coat all sides with Cajun Spice Rub.
3. 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.
4. 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.
5. Place farfale on serving platter; spoon pork mixture over top and toss.