[X]

Home > Recipes > Southwestern Pork & Pasta

Southwestern Pork & Pasta Recipe

Southwestern Pork & Pasta Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

This filling dish is packed with family-pleasing flavor. “Also try it with boneless, skinless chicken breast instead of pork.” Nicole Filizetti - Jacksonville, Florida

[X]

Rate Southwestern Pork & Pasta Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Southwestern Pork & Pasta Recipe

Prep: 25 min. Cook: 20 min.

Yield: 10 Servings

25 20 45

Ingredients

1 package (16 ounces) penne pasta
2 pork tenderloins (1 pound each), cut into 1-inch cubes
2 tablespoons olive oil
8 green onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 package (16 ounces) frozen corn, thawed
1 jar (16 ounces) salsa
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
Sour cream

Directions

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.
Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 10 servings.

Nutritional Facts 1-1/2 cups equals 465 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 1,098 mg sodium, 69 g carbohydrate, 9 g fiber, 31 g protein.

Originally published as Southwestern Pork & Pasta in Simple & Delicious March/April 2010, p17

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Southwestern Pork & Pasta

Southwestern Pork & Pasta

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Dec. 01, 2011 by jackie4019

Serves 10? Really. Sounds good but even half of this is to much.

Reviewed on Oct. 02, 2011 by ranson

Great recipe. Makes alot

Reviewed on Aug. 12, 2010 by momsweney

I just copied the recipe......I have not had a chance to even purchase the pork, let alone to prepare, then eat this dish.

Reviewed on May. 13, 2010 by briandean

This was soooo good! It makes a whole lot, so next time, I'll cut the recipe in half. I opted to not use pasta, and served it over a baked potato instead. With a nice dollop of sour cream, it's absolutely delicious. This recipe is a keeper for sure!!