Southwestern Pork and Pasta

By eaglezfan6

Simple and Delicious Mar/Apr 2010

Ingredients

• 1 package 16 oz penne pasta
• 1 pork tenderloin 1lb cut into 1 inch cubes
• 1 tbsp olive oil
• 4 green onions chopped
• 2 garlic cloves, minced
• 2 cans 14 1/2 oz each diced tomatoes with mild green chilies, undrained
• 1 can 15 oz black beans rinsed and drained
• 1 pkg 16 oz frozen corn thawed
• 1 jar 16 oz salsa
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tbsp cornstarch
• 1 tbsp cold water
• sour cream

Preparation

Step 1

Cook pasta according to package directions. Meanwhile in a dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes.

Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.