..

CAJUN PORK TENDERLOIIN WITH BEANS AND PASTA
Here's an easy meal-in-one recipe for busy days and evenings---great for a Saturday night supper. I found it in one of those cute little cookbooklets in the grocery store ehckout lines. I tink this one was by Betty Crocker. Net bad!
Serves 4

1 1-lb. pork tenderloin
1 tablespoon Cajun or Creole Seasoning
Kosher salt and fresh bround pepper
1 tablespoon olive oil
1 large onion -- chopped
2 cloves garlic -- minced 3 Roma tomatoes -- chopped 1 can beans (16.oz) -- rinsed and drained 2 tablespoons lemon juice 1 teaspoon dried oregano 1/2 teaspoon dried thyme Dash Tabasco sauce or to taste 8 ounces fettuccine or other pasta -- cooked and drained Chopped fresh parsley Slice pork into 8 equal slices; season with Cajun or Creole Seasoning, salt and pepper. Heat oil in a large skillet and brown pork over medium-high heat about 3-4 minutes per side. Remove pork to a plate and cover to keep warm. In the same pan, add the onions and garlic, sprinkle with a little salt and pepper to bring out the flavor, and cook until just softened. Add remaining ingredients and cook 2-3 minutes longer or until heated through. To serve, mound fettuccine on serving plates, top with vegetable mixture and then pork slices. Garnish with parsley.

Back to the Archives

Copyright 2007 Weber's and Carol Stevens, Shaboom's Kitchen, All Rights Reserved