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Peppery Cajun Pork Pasta Recipe

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This recipe for Peppery Cajun Pork Pasta is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. uncooked fettuccine
1 lb. pork tenderloin
4 tsp. Cajun seasoning
1 Tbsp. vegetable oil
1 large red onion, chopped (1½ c.)
2 large zucchini, chopped (2½ c.)
1/4 tsp. salt
3 medium Roma (plum) tomatoes, chopped (1 c.)
1 can (15 - 16 oz.) black-eyed peas, rinsed and drained
¼ c. lemon juice
1 tsp. dried oregano leaves
¼ tsp. freshly ground pepper
Directions:
Directions:
1. Cook and drain fettuccine as directed on the package.
2. While fettuccine is cooking, cut pork into ¼ inch slices; sprinkle with the Cajun seasoning.
3. Heat oil in a 12 inch non-stick skillet over medium-high heat.
4. Cook pork in oil 4 to 6 minutes, turning occasionally, until pork is slightly pink in center.
5. Remove from skillet; keep warm.
6 Spray same skillet with cooking spray;using medium-high heat, cook onion about 4 minutes, stirring frequently until onion begins to turn brown. Stir in zucchini and salt. Cook about 4 minutes, stirring frequently until vegetables are tender.
7. Stir in remaining ingredients, cook about 1 minute, stirring frequently until heated through.
8. Toss vegetable mixture and fettuccine.
9. Serve pork over fettuccine mixture or toss pork with fettuccine mixture.
Personal Notes:
Personal Notes:
Mushrooms are a nice addition to this dish.

 

 

 

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